Ingredients

• 150g Onion
• 100g White Cabbage
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 500ml Vegetable Stock
• 200g Spinach
• 2 tablespoons Mascarpone Cheese
• 60g Parmesan Cheese

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 into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 5 min, 98°C, speed 4
14. Turn direct prep attachment to position 1
15. Slice white cabbage into the kCook bowl with direct prep attachment
16. Turn direct prep attachment to position 2
17. Add vegetable stock to the kCook bowl
18. Cook with filler cap removed - 10 min, 98°C, speed 4
19. Then add spinach and mascarpone cheese to the kCook bowl
20. Season
21. Fit extra fine grating disc (1) to direct prep attachment
22. Turn direct prep attachment to position 1
23. Grate parmesan cheese into the kCook bowl with direct prep attachment
24. Turn direct prep attachment to position 2
25. Stir with filler cap removed - 2 min, 98°C, speed 4
26. Serve

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