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Tomato risotto

Category Noodles, rice, potatoes & legumes

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  • 40 minutes
  1. 75 g thin bacon slices
  2. 1 onion
  3. 1 clove of garlic
  4. 1 small red chili
  5. 1 twig rosemary
  6. 30 g dried tomatoes
  7. 250 g risotto rice
  8. 500 ml vegetable broth
  9. 400 g diced tomatoes (can)
  10. 50 ml cream
  11. salt
  12. cayenne pepper
  13. 50 g Parmesan, shaved

1. Cut the bacon into stripes. Peel and dice the onion and garlic. Clean the chili and dice this too. Remove the rosemary needles and chop finely along with the dried tomatoes.

2. Heat the pot on highest level up to the roasting window, switch to a low level, add the bacon and roast, stirring continuously, until it is crispy. Remove and allow to drain on paper towel.

3. Roast briefly onion, garlic, chili and rice. Add rosemary, broth, dried and diced tomatoes, mix everything together well. Cover with the Secuquick softline and close.

4. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 7 minutes in the soft area.

5. At the end of the cooking time, depressurize the pot and remove the Secuquick. Stir in the cream and season to taste.

6. Garnish the risotto with the crispy bacon and shaved Parmesan.


  • You can save even more energy by selecting the “P” time setting. Once the cooking time is over, place the Secuquick softline in an inverted lid and allow it to depressurize by itself.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Roasting without added fat

Quick cooking

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