3 oranges, 300 g sugar peas, 1 onion, 2 tblsp. butter, 275 g round grain rice, 3/4 liter vegetable broth, 1/8 tsp. saffron, Ground white pepper
1. Peel the oranges like apples, so that the white membrane is removed completely. Remove the fruit segments by separating the membranes with a knife. Save any juice. Wash the sugar peas, and remove the strings. Peel the onion and dice finely.
2. Melt the butter in the roaster on the stovetop, sauté the shallots in it, sprinkle in the rice, and sauté until transparent. Pour in 700 ml vegetable broth, and add the saffron. Place the lid on the roaster, pour the rest of the broth and the orange juice into the Saft-O-Matic, and simmer the rice for about 25 minutes at low heat. Add the sugar peas to the rice, then continue cooking for about five minutes.
3. Finally, carefully fold in the orange segments, heat briefly, and season the risotto to taste with salt and pepper.
Serve with: Parma ham.
