Risotto, Pesto, Potato, and Zucchini

Ingredients:

• Potatoes, peeled and cubed (3 medium)
• Zucchini (1 lb.)
• Onion, diced (small)
• Brown Rice (2 cups)
• Basil, fresh (1.5 oz. or more)
• Pine Nuts (2 tbsp.)
• Olive Oil (.5 cups + 2 tbsp.)
• Vegetable Stock (4 cups)
• Salt (1 tsp.)
• Black Pepper (.5 tsp. + .5 tsp.)
• Garlic Cloves (2)
• Butter (2 tbsp.)
• Parmesan (.5 cups)

Directions:

1. Saute Onion in Instant Pot in 2 tbsp. Olive Oil.
2. Add Zucchini, Salt, and .5 tbsp Black Pepper, and cook until soft.
3. Add Brown Rice and mix for 2 minutes.
4. Add Potatoes and Stock.
5. Cook under pressure for 17 minutes.
6. In a Food Processor, process Basil, Garlic, Pine Nuts, .5 cups Olive Oil, and .5 tsp. Black Pepper.
7. When pressure comes down, mix in Pesto, Butter, and Parmesan.