Ingredients

• 50g Shallot
• 100g Zucchini
• 300g Mixed Seafood
• 4 tablespoons Olive Oil
• 300g Risotto Rice
• 4 Garlic Cloves
• 100g White Wine
• 500g Vegetable Stock
• 2 tablespoons Fresh Parsley
• 150g Samphire
• 1 tablespoon Tarragon
• 1 sprig Fresh Parsley

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 - 2 min, 98°C, speed 4
10. Turn direct prep attachment to position 1
11. Slice shallot and zucchini into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add garlic clove and white wine to the kCook bowl
14. Cook with filler cap removed - 5 min, 98°C, speed 4
15. Then add vegetable stock and fresh parsley to the kCook bowl
16. Cook with filler cap removed - 5 min, 98°C, speed 4
17. Then add mixed seafood, samphire and tarragon to the kCook bowl
18. Cook with filler cap removed - 4 min, 98°C, speed 4
19. Serve
20. Garnish with fresh parsley

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