Zucchini Risotto

9 Ingredients
22 min

Directions

1

Cook the risotto

  1. Place rice, water, wine and onion in base of Microwave Pressure Cooker. Crumble vegetable stock on top; mix to combine.
  2. Cover, lock in place and cook on 70% power for 13 minutes. At the end of cooking time, let pressure release naturally.
2

Toss and serve

Stir in butter, parmesan cheese and fold in zucchini. Add salt, pepper and serve warm.

Back Order Image
Note: It may take 10 weeks to ship. 
Back Order Image
Note: It may take 10 weeks to ship. 

Ingredients

Yield:

4

Serving Size:

1 cup
1¼ cup Arborio rice, rinsed until water runs clear
2 cups Water
⅓ cup Riesling wine
1 Small onion, chopped
1 cube Vegetable stock
2 tbsp. Unsalted butter
¾ cup Parmesan cheese, shaved
1 Zucchini, diced
- Salt & pepper to taste