Ingredients

• 75g Shallot
• 1 Celery Stalk
• 175g Zucchini
• 30g Parmesan Cheese
• 4 Beef Tomatoes
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 150g Risotto Rice
• 2 Garlic Cloves
• 2 tablespoons White Wine
• 2 sprigs Fresh Thyme
• 2 teaspoons Fresh Oregano
• 2 teaspoons Marjoram
• 300g Vegetable Stock

Tools

• Oven
• kCook Multi
• Kcook bowl
• Baking sheet - 18 x 13"

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Grease a clean baking sheet
5. Fit stir tool to kCook bowl
6. Add butter and olive oil to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl
9. Heat with filler cap removed - 140°C, speed 3
10. Then add risotto rice and garlic clove to the kCook bowl
11. Turn direct prep attachment to position 1
12. Slice shallot and celery stalk into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Cook with filler cap removed - 4 min, 98°C, speed 4
15. Then add zucchini and white wine to the kCook bowl
16. Season
17. Add fresh thyme, fresh oregano and marjoram to the kCook bowl
18. Cook with filler cap removed - 5 min, 98°C, speed 4
19. Then add vegetable stock to the kCook bowl
20. Cook with filler cap removed - 9 min, 98°C, speed 4
21. Then add parmesan cheese to the kCook bowl
22. Stir with filler cap removed - 30 sec, speed 4
23. Add beef tomato to the baking sheet
24. Spoon rice into tomatoes
25. Bake - approx 13 min, 180°C
26. Serve