Ingredients

• 150g Shallot
• 150g Asparagus
• 2 tablespoons Dill
• 200g King Prawn
• 4 tablespoons Olive Oil
• 300g Risotto Rice
• 100g White Wine
• 1 Garlic Clove
• 600g Vegetable Stock
• 1 Lemon

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 shallot into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add white wine and garlic clove to the kCook bowl
14. Cook with filler cap removed - 2 min, 98°C, speed 4
15. Cook with filler cap removed - 3 min, 98°C, speed 3
16. Turn direct prep attachment to position 1
17. Slice asparagus into the kCook bowl with direct prep attachment
18. Turn direct prep attachment to position 2
19. Add vegetable stock, dill and king prawn to the kCook bowl
20. Cook with filler cap removed - 9 min, 98°C, speed 4
21. Let rest - 1 min
22. Serve
23. Garnish with lemon

Home  >  Recipes