Risotto with yogurt

For 4 people
300 g rice
120 g soy yogurt with lemon
2 cloves of garlic
3 tbsp oil
1 glass of dry white wine
1 litre of vegetable broth
1 cucumber
the zest of a lemon
1 tablespoon chopped chives
salt

In a saucepan with oil, peeled garlic braised then delete it.
Add the rice and toast over medium heat.
Add wine, raise the heat and let it evaporate.
Stir and cook, then add a ladle of hot broth, stir and add a ladle at a time, the remaining stock.
Bring the rice to cook, add salt, turn off the heat, add the yogurt, stir and let stand for one minute.
Meanwhile, peel and slice the cucumber.
Perfumed the risotto with chives, remove the garlic and add the slices of cucumber.
Garnish with chopped lemon peel and serve immediately.