Ingredients

• 1 Green Onion
• 1 Celery Heart
• 100g Carrot
• 10 Asparagus
• 50g Parmigiano Reggiano
• 30g Unsalted Butter
• Courgette Flowers as needed
• 2 tablespoons Olive Oil
• 300g Risotto Rice
• 2 tablespoons Dry White Wine
• 600g Vegetable Stock

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 - 120°C, speed 3
8. Then add risotto rice, green onion and dry white wine 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 celery heart and carrot into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Cook with filler cap removed - 2 min, 98°C, speed 4
14. Cook with filler cap removed - 3 min, 98°C, speed 3
15. Then add vegetable stock to the kCook bowl
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. Cook with filler cap removed - 10 min, 98°C, speed 4
20. Fit extra fine grating disc (1) to direct prep attachment
21. Turn direct prep attachment to position 1
22. Grate Parmigiano Reggiano into the kCook bowl with direct prep attachment
23. Turn direct prep attachment to position 2
24. Add unsalted butter and courgette flowers to the kCook bowl
25. Season to taste
26. Stir with filler cap removed - 30 sec, 60°C, speed 4
27. Serve

Home  >  Recipes