In a pan without butter or oil, fry the pine nuts in a few minutes until golden brown.
Chop the onion and garlic and fry them with some oil in a wok or frying pan. Add the risotto rice and fry for 1 to 2 minutes until the grains are glassy. Deglaze with a dash of white wine. When the white wine is completely absorbed add a dash of broth. Turn down the cooker and add a dash of stock each time when the previous one has been absorbed.
Cut the zucchini in half lengthwise and cut with the cheese slicer or mandolin in long slices. Then grill them in a grill pan until they are light brown in colour.
Cut the rest of the courgette and mushrooms into small cubes and add these to the risotto for the last 10 minutes. Add 100 grams of goat's cheese in the last minute and mix well. The risotto is ready when the outside is soft and the core still has a hard bite.
Place the garnish circle on a plate. Cover the inside of the ring with the roasted zucchini. Then insert the risotto and remove the ring. Garnish with some rocket, pine nuts, the remaining crumbled goat's cheese and season with pepper. For more convenience you can also garnish the risotto with the Bettine goat's cheese pearls.