Cooking Chef
2 tbsp. Olive Oil100g Shallots, diced4 Garlic Cloves, finely chopped1 Red Chili, finely choppedZest & Juice of 1 Lemon1 tbsp. Parsley, chopped2 tbsp. Olive Oil200g Arborio Risotto rice500ml Vegetable Stock100ml White Wine40g Frozen Peas50g freshly shaved Parmesan Cheese2 tbsp. Cream Cheese250g Baby SpinachSalt & Pepper for seasoning
Getting started1 - Fit the heat guard, splashguard, and Stir Tool to the Kenwood Cooking Chef XL2 - Attach the Stir Assist Clip to the Cooking Chef bowl and position the bowl onto the mixerReady to Cook1 - Add the olive oil into the bowl2 - Set the temperature to 120°C, speed to min and time to 1 minute. Press the control dial to start3 - Add shallots, chili and garlic into the bowl4 - Set the temperature to 120°C, speed to min and time to 5 minutes. Press the control dial to start