Ingredients

• 150g Onion
• 3 Fresh Sage
• 2 Apples
• 20g Unsalted Butter
• 1 tablespoon Extra Virgin Olive Oil
• 300g Risotto Rice
• 3 Cloves
• 20g Dry White Wine
• 700g Vegetable Stock
• 50g Parmesan Cheese
• 70g Pomegranate Seeds

Tools

• kCook Multi
• Kcook bowl
• Serving plate

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 extra virgin 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 - 4 min, 98°C, speed 4
10. Turn direct prep attachment to position 1
11. Slice onion into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add cloves, fresh sage and apple to the kCook bowl
14. Cook with filler cap removed - 2 min, 98°C, speed 4
15. Then add dry white wine to the kCook bowl
16. Cook with filler cap removed - 3 min, 98°C, speed 3
17. Then add vegetable stock to the kCook bowl
18. Season
19. Cook with filler cap removed - 10 min, 98°C, speed 4
20. Then add unsalted butter, parmesan cheese and pomegranate seeds to the kCook bowl
21. Stir with filler cap removed - 30 sec, 60°C, speed 4
22. Serve

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