Ingredients
- 1 onion
- 1 carrot
- 250 g risotto rice
- 100 ml white wine
- 400 ml vegetable broth
- 60 g butter
- 100 g grated Parmesan
- salt, pepper
Preparation
1. Add risotto rice, white wine and vegetable broth to the pot.
2. Peel the onion and carrot, cut into coarse pieces and chop in the Quick Cut. Also add to the pot and mix everything well. Cover with Secuquick softline and close.
3. 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.
4. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
5. Stir in butter and Parmesan, season with salt and pepper and serve immediately.
This recipe has been tested and approved by AMC.
Reviews