Ingredients

• 200g Pancetta
• 150g Shallot
• 400g Marinated Artichoke Hearts
• 150g Frozen Peas
• 2 tablespoons Olive Oil
• 300g Arborio Rice
• 2 Garlic Cloves
• 100g White Wine
• 400g Vegetable Stock
• 2 sprigs Fresh Thyme
• 2 tablespoons Fresh Parsley
• 50g Parmesan Cheese

Tools

• kCook Multi
• Small bowl
• 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 and pancetta to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Then add arborio rice to the kCook bowl
9. Cook with filler cap fitted - 4 min, 98°C, speed 4
10. Then add garlic clove to the kCook bowl
11. Turn direct prep attachment to position 1
12. Slice shallot into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Add white wine to the kCook bowl
15. Cook with filler cap fitted - 2 min, 98°C, speed 4
16. Then add vegetable stock, fresh thyme, fresh parsley and marinated artichoke hearts to the kCook bowl
17. Season
18. Cook with filler cap fitted - 9 min, 98°C, speed 4
19. Then add frozen peas to the kCook bowl
20. Stir with filler cap removed - 30 sec, 62°C, speed 3
21. Then garnish with parmesan cheese
22. Serve

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