Ingredients

• 150g Onion
• 1 Garlic Clove
• 600g Vegetable Stock
• 300g Chicken
• 30g Parmesan Cheese
• 1 tablespoon Oil
• 300g Risotto Rice
• 100ml White Wine

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit stir tool to kCook bowl
2. Add oil to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 140°C, speed 3
6. Then add risotto rice to the kCook bowl
7. Cook with filler cap removed - 4 min, 98°C, speed 4
8. Then add onion and garlic clove to the kCook bowl
9. Cook with filler cap removed - 2 min, 98°C, speed 4
10. Cook with filler cap removed - 3 min, 98°C, speed 3
11. Then add vegetable stock and white wine to the kCook bowl
12. Cook with filler cap removed - 10 min, 98°C, speed 4
13. Then add chicken and parmesan cheese to the kCook bowl
14. Mix with filler cap removed - 1 min, speed 4
15. Serve

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