Risotto with bacon and zucchini

Heat the oil in a thick-bottomed frying pan and fry the bacon lightly crispy. Take the bacon out of the pan and let it drain on kitchen paper.

Add some oil to the shortening, stir in the rice and stir until the granules shine.

Pour a dash of hot broth into the rice and stir until the stock is absorbed. Continue until all the stock has been absorbed.

Cut the courgette into slices, press the garlic and chop the onion. Meanwhile, heat in a stirring oil.

Fry the onion and zucchini in the oil for 2 minutes with the garlic and season with salt and pepper.

Grate the cheese. When all the broth is absorbed by the rice, stir in the cream, sherry, cheese and parsley.

First scoop the vegetables and then the risotto on the plates; put the bacon slices on it.