Automatic programme “Risotto”


Cook the risotto 

Peel the onions and garlic, finely dice them and put them in the oven dish with the olive oil. Cook in the X BO (140°C/80% humidity, automatic programme “Risotto”) for 5 minutes. In the meantime, mix together the white wine, vegetable stock and bay leaves, and season with salt and a pinch of pepper. Add the liquid and the risotto rice to the onions and garlic in the X BO, mix well and cook for another 25 minutes. 


Finishing touches 

Squeeze the lemon and finely grate the Parmesan. Remove the risotto from the X BO, stir in the Parmesan and the butter then season with lemon juice.  


Pro tip 

Before cooking the rice, rinse with cold water until the water runs clear. To give the risotto a more intense flavour, use strong stock in addition to the white wine. Use 4 cups of liquid to every cup of rice. To vary the recipe, other hard cheeses such as Pecorino can be used instead of Parmesan or Old Amsterdam. 

Preparation: 20 min. 
Baking/cooking time: 30 min. 

Serves 4

  • 60 g onions 
  • 2 garlic cloves 
  • 50 ml olive oil 
  • 100 ml white wine 
  • 1000 ml vegetable stock 
  • 2 bay leaves 
  • 20 g salt 
  • Ground pepper 
  • 300 g risotto rice 
  • ½ lemon 
  • 60 g Parmesan 
  • 50 g butter 

Additional items: Deep universal tray

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