Place butter, garlic, basil paste, mushrooms, zucchini, asparagus and pepper in pan Fry 350° for 5 minutes.
Cover and stir occasionally, to ensure it does not burn.
Place vegetables in a mixing bowl and reserve for later.
Place 2 tbsp. olive oil in pan, 2 tbsp. of butter, diced tomatoes, bouillon, water and rice, stir, cover and begin cooking 10 minutes 100° Hot Pot Mode, you don’t want this to boil.
It will absorb all the water, and turn off as soon as water is absorbed.
Make sure to stir frequently to prevent sticking.
Once rice is cook turn induction cooktop off. Mix rice with vegetables and top with freshly grated parmesan cheese
Prep Time: 10 Minutes Cook Time Total: 15 Minutes