Brown rice with rocket

2-3 tablespoons extra virgin olive oil

350gr semi-brown rice

3 ecodoses of vegetable stock

60gr rocket

a pinch of salt

3-4 tablespoons grated Parmigiano Reggiano

1, Put the oil in the cooker with the rice and stock, close and cook for 12 minutes after the hiss.

2, In the meantime, wash the rocket and break it up into small pieces with your hands.

When the cooking time is up, turn off the heat, let

the valve vent and open the lid.

3, Add the rocket and a little salt and stir. Close

with the lid again and continue cooking for 1 minute after the

hiss.

4, When the minute is up, turn off the heat, let it vent

and open the lid. If the rice is too runny, let it cook for a little longer without the lid. Add the Parmigiano and stir well. Spoon the risotto into the serving dishes and add a drizzle of raw olive oil if you like.