Lime risotto

1. Peel and finely cut the onion. Wash the limes in hot water, zest the peel and segment the fruits into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes. Collecting any juice created and halving the fillets.

2. Add the onion to the pot, heat on highest level up to the roasting window, switch to a low level, add the rice and roast briefly. Deglaze with white wine and reduce almost entirely.

3. Add vegetable broth, sugar, lime zest and lime juice. Cover with Secuquick softline and close.

4. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.

5. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.

6. Stir in the butter and Parmesan and season to taste with salt and pepper. Chop the coriander, stir into the risotto together with the lime fillets and serve immediately.