Ingredients
- 1 onion
- 300 g savoy cabbage
- 1 untreated lemon
- 50 g bacon cubes
- 300 g risotto rice
- 800 ml vegetable broth
- 75 g herb cream cheese (max. 20% fat)
- 30 g grated Parmesan
- salt, pepper
Preparation
1. Peel and finely cut the onion. Clean the savoy cabbage and cut into short strips. Wash the lemon in hot water, finely zest the peel and squeeze out the juice.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the diced bacon. Add onion and rice and roast.
3. Add vegetable broth, lemon juice and lemon zest, stir and add savoy cabbage over top. 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 the cooking time, put the pot in the inverted lid and allow it to depressurize by itself.
6. Remove Secuquick, stir in cream cheese and Parmesan and season to taste.
This recipe has been tested and approved by AMC.
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