Ingredients
- 1 onion
- 1 clove of garlic
- 250 g risotto rice
- 150 g frozen peas
- 100 ml dry white wine
- 500 ml vegetable broth
- 1 package saffron (approx. 0.2 g each)
- 5 stalks parsley
- 250 g raw peeled shrimp
- 20 g butter
- 75 g chopped Parmesan cheese
- salt, pepper
Preparation
1. Peel and dice the onion and garlic, then add to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level, add rice and briefly roast with the onion. Add the peas and deglaze with wine, then simmer for a while.
3. Add stock and saffron, stir, cover with the Secuquick softline and close the lid. Heat the pot on highest level up to the soft window and cook with the time setting “P” in the soft area.
4. After cooking is finished, place the pot in the inverted lid and allow it to depressurize by itself. Then remove the Secuquick.
5. Remove the parsley leaves from the stems and chop them. Add the shrimp, butter and Parmesan and stir well, then cover and let simmer for about 3 minutes until the shrimp are cooked through.
6. Season risotto to taste, garnish with parsley and serve.
Tip
- The risotto can also be enhanced with a dash of cream instead of butter.
This recipe has been tested and approved by AMC.
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