Ingredients
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2 tablespoons Olive Oil
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2 small Courgette
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¼ teaspoon Salt
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2 Onion
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2 Garlic
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5 tablespoons (75 ml) dry White Wine
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2¼ cups (250 g) Arborio Rice
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2 tablespoons Vegetable Broth
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5½ oz (150 g) Feta Cheese
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⅓ cup (10 g) finely chopped fresh Mint
Directions
This dish was created for a retreat I worked on in Corfu many years ago. A Sunday Times journalist on that particular trip raved about it and asked for the recipe, which she shared on her own travel blog. Including the recipe in this book was a no-brainer as the multi-cooker lends itself so well to risottos.
Steps
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1
Done
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Press the Sauté button on the multi-cooker and add the oil. When hot, sauté the courgettes/zucchinis, sprinkling the salt over during sautéing. Remove to a bowl when coloured and soft. Add the onions to the pot. Cook for a few minutes, then add the garlic and wine and deglaze the pot. |
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2
Done
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Next, add the rice, stock paste/cubes and 600 ml/2½ cups water and stir. |
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3
Done
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Secure the lid in place and set to Manual or High Pressure for 6 minutes. At the end of cooking, use the QPR method and stir in the cooked courgettes/zucchinis, feta and chopped mint. Good served with a green salad. |
