Zucchini Risotto

Ingredients

• 1¼ cup Arborio rice, rinsed until water runs clear
• 2 cups Water
• 1/3 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

Directions

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.

Toss and serve

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