 Ingredients 1 pint cherry tomatoes, halved salt and pepper, to taste 4 ears of fresh sweet corn, shucked 1 zucchini cone #3 For the risotto 3 cubes vegetable bouillon 5 cups water 3 cloves garlic, minced 1 1/2 cups Arborio rice 1 cup Parmesan cheese violife vegan brand salt and pepper, to taste fresh basil, cut into ribbons instructions Cut the kernels off of the 4 corn cobs. Blend ~1 cup of the kernels in a blender with one cup of water Add all the ingredients into the electric skillet, set the probe to Rice 1. Top the risotto with roasted cherry tomatoes and fresh basil. |
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