Risotto from the steamer

Ingredients for 4 servings:

• 250 g risotto rice
• 100 ml white wine
• 5 tbsp olive oil
• 1 m.-sized onion(s)
• 500 ml vegetable stock
• 1 small jar of asparagus
• 100 g ham, cut into cubes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Simply

Chop the onions and vegetables. Sauté the onions in olive oil until translucent, briefly add the ham cubes to the pan and fry for a while to taste. Pour the rice over the onions and ham and fry briefly for about a minute. Deglaze with the white wine or, alternatively, water and bring to a boil briefly. Remove the pan from the heat and stir in the vegetables. Place everything in a medium-sized solid simmering basket. Now pour in the stock until everything is well covered. Steam the mixture for about 35 minutes at 100°C. As a side dish, it is enough for 4 people; otherwise, 2 adults will be perfectly satisfied. Risotto in a steamer is super easy and, at least for me, always turns out well. I use asparagus and ham for the risotto, but I have also often made it vegetarian with mushrooms or peppers.