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.
Ingredients
- 2 tablespoons olive oil
- 2 small courgettes/zucchinis, chopped
- ¼ teaspoon salt
- 2 onions, chopped
- 2 garlic cloves, crushed
- 5 tablespoons (75 ml) dry white wine
- 2¼ cups (250 g) Arborio rice
- 2 tablespoons vegetable stock paste or 2 vegetable stock cubes
- 5½-oz (150-g) feta cheese, cubed
- ⅓ cup (10 g) finely chopped fresh mint
How to Make It
- 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. Next, add the rice, stock paste/cubes and 600 ml/2½ cups water and stir.
- 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.
