- 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
1. Peel and finely cut the onion, add rice, broth and frozen peas to the pot. Cover with Secuquick softline and close.
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, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
4. Squeeze out the lemon juice, add the cream and Parmesan to the rice, and stir well. Season to taste with salt, pepper, and lemon juice.
This recipe has been tested and approved by AMC.