Sweet Corn Risotto with Zucchini & Cherry Tomatoes
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
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.


Visit Saladmaster Foodture blog for more tasty vegan recipes

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