Ingredients
- 1 onion
- 1 clove of garlic
- 250 g risotto rice
- 500 ml vegetable broth
- 100 g white wine dry
- 2 twigs rosemary
- 100 ml cream
- 50 g chopped Parmesan cheese
- salt, pepper
Preparation
1. Peel and mince the onion and garlic, then add them to the pot with the risotto rice, broth and white wine. Cover with the Secuquick softline and close.
2. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 7 minutes in the soft area. Finely chop the rosemary.
3. At the end of the cooking time, depressurize the pot and remove the Secuquick. Stir in the cream, rosemary and Parmesan and season to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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