Summary

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

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Instructions

1. Chop the onions and vegetables.
2. 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.
3. 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.
4. Steam the mixture for about 35 minutes at 100 ° C.
5. As a side dish it is good for 4 people, otherwise 2 adults will be very full.
6. 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.