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Set the thermostat to 130°C in Sauté mode. Melt 25 g of butter and sauté the onions in it.
Set the thermostat to 100°C in Rice/Risotto mode. Add the risotto rice to the bowl and pour 1 litre of chicken stock. Cook 15 minutes with the lid closed.
Add the green peas 2 minutes before the end of the cooking and then at the very end, add 50 g of cream, 25 g of butter and 100 g of grated parmesan.