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Carrot and Radish Top Risotto
This risotto puts carrot and radish tops to good use instead of throwing them away, chopping them finely to stir through the rice. Everything, rice included, cooks together in the Tupperware Microwave Pressure Cooker, so there is no need to stand and stir at the stove.
- Total time
- 44 min
- Prep
- 20 min
- Cook
- 14 min
- Rest
- 10 min
+ Tupperware Extra Chef, Tupperware Mandoline, Tupperware Microwave Pressure Cooker
Ingredients
Method
Grate the parmesan with the Tupperware Grater.
Wash and dry the radish and carrot tops.
Finely chop them in the Tupperware Extra Chef and put them in the Tupperware Microwave Pressure Cooker with the rinsed rice, the peeled shallots thinly sliced with the Tupperware Mandoline, 800 ml (3 1/3 cups) water, the vermouth, the saffron and the crumbled stock cube.
Stir with the silicone spatula, close and cook for about 14 minutes at 900 W. Let rest for 10 minutes to finish cooking and release the pressure.
Open, stir in the butter and the grated parmesan and serve right away.
