Do we prepare a Risotto? We are going to make it with some strips of sausage, peas and carrot.

In this case we will cook the rice with broth of Cooked but you can use another meat or even vegetable broth.

Once done you can butter it by adding a little butter and stirring gently.

The result is a creamy rice and full of flavor. With this risotto and a simple salad, you will have a meal for any day of the week.

Risotto with peas, carrot and loin

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A very easy risotto to make, with cooked broth.

For steam cooking:

For the risotto:

Pour the water and salt into the glass for steaming. Put the peeled and chopped carrot in the basket. We distribute the peas in the varoma container. We program 30 minutes, varoma temperature, speed 1.
Remove both the varoma and the basket and reserve its content. Remove the water from the glass (we will not need it) and dry the glass.
Put the onion in pieces in the glass and program 5 seconds, speed 5.
We lower with the spatula what has remained on the walls of the glass. Add the oil and program 3 minutes, 120º, speed 1.
Add the rice and 80 grams of loin. Without putting the cup we program 3 minutes, 120º, left turn, speed 1.
We add the wine. We do not put the cup and program 1 minute, 100º, left turn, speed 1.
Add the broth and mix everything with the spatula, lifting well the rice that is at the bottom of the glass. We place the basket on the lid, instead of the goblet. We program 9 minutes, 100º, left turn, speed 1.
Now add the peas and carrot. We put the basket back in place of the cup and program 5 minutes, 100º, left turn, speed 1.
Let our risotto rest in the glass for about a minute.
We serve immediately decorating with a few pieces of raw loin.

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