Mains · Vegetarian · Gluten-free

Zucchini Risotto

Name: Zucchini Risotto
Prep time: 10 min
Cook time: 13 min
Total time: 33 min
Yield: 4 servings
Ingredients: 1 1/4 cups (250 g) Arborio rice, rinsed until the water runs clear; 2 cups (475 ml) water; 1/3 cup (80 ml) Riesling; 1 small onion, chopped; 1 vegetable stock cube; 2 tbsp (30 g) unsalted butter; 3/4 cup (60 g) shaved Parmesan; 1 zucchini, diced; Salt and pepper

A creamy risotto with white wine and Parmesan, with diced zucchini folded in at the end so it keeps a little bite. The Microwave Pressure Cooker cooks the rice in 13 minutes with no stirring, replacing the usual 20 minutes of ladling stock at the stove.

In brief Zucchini Risotto is a mains recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 33 minutes in total and serves 4 servings.

Total time: 33 min
Prep: 10 min
Cook: 13 min
Rest: 10 min

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Product usedTupperware Microwave Pressure Cooker

Tupperware Microwave Pressure Cooker recipes (26)See the product ↗

Ingredients

4servings

1 1/4 cups (250 g) Arborio rice, rinsed until the water runs clear
2 cups (475 ml) water
1/3 cup (80 ml) Riesling
1 small onion, chopped
1 vegetable stock cube
2 tbsp (30 g) unsalted butter
3/4 cup (60 g) shaved Parmesan
1 zucchini, diced
Salt and pepper

Method

Put the rice, water, wine and onion in the base of the Tupperware Microwave Pressure Cooker. Crumble the stock cube over the top and stir.
Close and lock the lid, then microwave at 70% power (700 W) for 13 minutes. Let the pressure drop on its own before opening.
Stir in the butter and Parmesan, then fold in the zucchini. Season with salt and pepper and serve hot.