Easy zucchini risotto
(I used whole ribe)
Wash and cut the zucchini into small cubes.
Put the minced celery, carrot and onion in a pressure cooker with a drizzle of extra virgin olive oil. Fry gently over medium heat.
Add the rice and stir constantly until you smell a light toasted scent.
Remove the cooker from the heat and add the zucchini, salt to taste and the vegetable stock. Close the pressure cooker with its lid and put it back on the stove over high heat.
Upon whistle put the heat to low and simmer the rice for 8 minutes. Turn off the heat and let out the steam from the pot through its valve; when no more steam comes out you can open the cooker.
Add to your risotto the turmeric powder, pepper, extra virgin olive oil to taste and, if you will, a spoonful of nutritional yeast flakes.
Stir well the risotto until it gets creamy and serve.
You can substitute zucchini with the vegetables you prefer such as carrots, mushrooms, asparagus or some frozen or fresh peas.