Lemon risotto with peas
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Lemon risotto with peas

Category Noodles, rice, potatoes & legumes

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  • 10 minutes
  1. 1 organic lemon
  2. 1 onion
  3. 250 g risotto rice
  4. 400 ml vegetable broth
  5. 100 ml dry white wine
  6. 150 g frozen peas
  7. 60 g grated parmesan cheese
  8. 2 tbs olive oil
  9. salt, pepper

1. Overview of ingredients.

2. Rinse lemon with hot water, dry and peel yellow peel in fine strips. Peel onion and chop finely in Quick Cut.

3. Put the onion in a pot, place on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

4. As soon as the Audiotherm beeps on reaching the roasting window, set at low level, add rice and roast briefly. Stir in wine, stock, peas and lemon zest and close with Secuquick softline.

5. Place pot on Navigenio and set it at "A", switch on Audiotherm, enter "P" in the Audiotherm, fit it on Visiotherm and turn it until the soft symbol appears.

6. At the end of cooking time place Secuquick softline into the inverted lid and leave it to depressurise by itself.

7. Add Parmesan cheese, olive oil and season to taste. Serve with fried prawns as desired.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking


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