Creamy Spring Greens Risotto
| Serves: 4 people | Recipe course: Main dishes | Total time (min.): 35 |
Ingredients
2 tbsp. Olive Oil
100g Shallots, diced
4 Garlic Cloves, finely chopped
1 Red Chili, finely chopped
Zest & Juice of 1 Lemon
1 tbsp. Parsley, chopped
2 tbsp. Olive Oil
200g Arborio Risotto rice
500ml Vegetable Stock
100ml White Wine
40g Frozen Peas
50g freshly shaved Parmesan Cheese
2 tbsp. Cream Cheese
250g Baby Spinach
Salt & Pepper for seasoning
Method
Getting started
1 - Fit the heat guard, splashguard, and Stir Tool to the Kenwood Cooking Chef XL
2 - Attach the Stir Assist Clip to the Cooking Chef bowl and position the bowl onto the mixer
Ready to Cook
1 - Add the olive oil into the bowl
2 - Set the temperature to 120°C, speed to min and time to 1 minute. Press the control dial to start
3 - Add shallots, chili and garlic into the bowl
4 - Set the temperature to 120°C, speed to min and time to 5 minutes. Press the control dial to start