Preparation time: 10 minutes
Total cooking time: 27 minutes
Serves 2
Ingredients for 4 people:
Extra virgin olive oil
1/2 finely chopped spring onion
200 g courgette, cut into 1 cm cubes
¼ red pepper, cut into 1 cm cubes
100 g mushrooms
200 g peeled and seeded tomatoes
1 clove of garlic, chopped
A dash of vinegar
A splash of white wine
Salt
Black pepper
A pinch of sugar
Thyme
Optional:
2 eggs
Preparation:
Add a splash of olive oil to the rice cooker.
Add the onion, close the lid and press Cook. Cook for 3 minutes. Stir and repeat the process.
Add the rest of the vegetables (except the tomatoes) and the vinegar. Replace the lid and press Cook.
Cook for 5 minutes.
Add the tomatoes, close the lid and press Cook. Open the lid, and season with salt, pepper, sugar and thyme, then replace the lid and cook for 14 minutes.
Before serving, you can add the eggs to the pisto, cover again and let them set a little.
