Ingredients

• 150g Onion
• 100g Leek
• 500g Chicken Breast
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 2 Garlic Cloves
• 600g Vegetable Stock
• 1 teaspoon Tarragon

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add risotto rice to the kCook bowl
9. Cook with filler cap removed - 4 min, 98°C, speed 4
10. Turn direct prep attachment to position 1
11. Slice onion and leek into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add chicken breast and garlic clove to the kCook bowl
14. Cook with filler cap removed - 5 min, 98°C, speed 4
15. Then add vegetable stock to the kCook bowl
16. Cook with filler cap removed - 10 min, 98°C, speed 4
17. Season to taste
18. Serve
19. Garnish with tarragon

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