Risotto from Steamer
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g risotto rice
- 100 ml white wine
- 5 tablespoon olive oil
- 1 medium onion (s)
- 500 ml vegetable stock
- 1 small Glass asparagus
- 100 g Kat ham, cut into cubes
Print Recipe
Pin Recipe Instructions
- Chop the onions and vegetables.
- Sweat the onions in olive oil until translucent, briefly add the diced ham to the pan and fry a little to taste. Pour the rice over the onions and ham and roast for about a minute. Deglaze with the white wine or, alternatively, water and bring to the boil briefly.
- Remove the pan from the heat and fold in the vegetables. Put everything together in a central unperforated cooking insert. Now pour in the broth until everything is well covered.
- Steam the mixture for about 35 minutes at 100 ° C.
- As a side dish it is good for 4 people, otherwise 2 adults will be very full.
- Risotto in the steamer is super easy and always works, at least for me. I used asparagus and ham as ingredients for the risotto, but I have often made it vegetarian with mushrooms or paprika.
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