Ham Risotto with Peppers and Cheese

A great zucchini recipe for any taste:

Rinse the round grain rice, drain well and have ready. Heat the butter or light butter in a casserole dish, add the garlic clove finely chopped and crushed with salt and sweat briefly. Cut the ham and the onion into fine cubes, add to the garlic fat and sweat briefly. Cut the peppers into strips, add to the ham form and fry briefly. Add the long grain rice, cook until translucent, fill up with vegetable soup, heat and then cook in the oven heated to 180 to 200 degrees for 20-25 minutes. In the meantime, clean the zucchini, cut into small cubes. Remove the skin from the tomatoes, remove the seeds and dice them as well. Add the diced zucchini and tomatoes with the butter cheese to the long grain rice and season everything with pepper, salt, cayenne pepper and nutmeg. Finish with the whipped cream and cook for another 10 minutes. Arrange the ham risotto with peppers and cheese decoratively and bring to the table with finely chopped herbs.

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