Sweet Corn Risotto with Zucchini & Cherry Tomatoes
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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