Inspired by fresh produce from the garden, this risotto takes about 10 minutes to prepare if you have a pressure cooker!
Heat some olive oil in a large frypan and add 400g (14 oz) of white zucchini chunks and season with salt. Cook gently while you prepare the rice. Preheat 4 cups of chicken or vegetable stock adding ½ a teaspoon of salt and set aside. Meanwhile heat a little olive oil in your pressure cooker and add 400g (14 oz) of arborio rice, stirring to coat until the rice turns opaque. If cooking by a more traditional method you would add the stock slowly now but for pressure cooking add it all at once. Close the pressure cooker and allow the pressure to build then lower the heat and cook for exactly 7 minutes. now add plenty of chopped spring onions (scallions) and garlic to the zucchini. When 7 minutes is up, cool the pressure cooker under cold water to open. If the rice is still too wet continue to cook on low heat until the consistency is correct. Add the zucchini, ⅓ of a cup of finely grated parmesan and some freshly ground black pepper. Stir well to combine and serve with a drizzle of good quality olive oil and some grated parmesan.
michelle picker cooks 