Ingredients
- 1 small onion
- 250 g risotto rice
- 500 ml vegetable broth
- 150 g frozen peas
- 1 lemon
- 100 ml cream
- 50 g grated Parmesan
- salt, pepper
Preparation
1. Peel and finely cut the onion, add rice, broth and frozen peas to the pot. Place Secuquick softline on the pot and close it.
2. 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.
3. At the end of cooking time, place the pot in the separate inverted lid and allow it to depressurize by itself, remove Secuquick.
4. Squeeze the juice from the lemon. Add the cream and Parmesan to the rice and mix well. Season to taste with lemon juice, salt and pepper.
This recipe has been tested and approved by AMC.
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