Ingredients
- 1 onions
- 2 garlic cloves
- 300 g risotto rice
- 1 tbs tomato paste
- 100 ml white wine
- 500 ml vegetable broth
- 3 tomatoes
- 50 g hard cheese (e.g., Sbrinz)
- salt, pepper
Preparation
1. Peel and finely dice the onion and cloves of garlic. Add to the pot, heat the pot on the highest level up to the roasting window, switch to a low level, add the risotto rice, and briefly sauté
2. Stir in tomato paste, deglaze with white wine, and reduce a little. Add the broth and stir.
3. Cover with Secuquick softline and close with the lid.
4. Heat the pot on the highest level up to the soft window, switch to a low level, and cook for approx. 7 minutes.
5. At the end of cooking time, depressurize the pot and remove Secuquick.
6. Scald tomatoes with boiling water, skin, core, dice, and fold in.
7. Finely grate the cheese, stir in, and season with salt and pepper.
This recipe has been tested and approved by AMC.
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