Nisha cooks

Creamy Spring Greens Risotto

Preparation time:
10 minutes
Cooking time:
30 minutes
Serves:
4 serves

A deliciously creamy risotto packed full of spring vegetables and cheese. Just the ultimate taste of a spring creamy dish.

  • Ingredients

    • 100g (about 2 ⅓) Shallot
    • 1 (about 20g) Fresh chilli
    • 30g (about ¼) Cavolo nero
    • 40g (about 1 ¼ cups) spinach
    • 50g (about ¼ cup) Parmesan cheese
    • 1tbsp (about 4g) Fresh parsley
    • 2tbsp (about 27g) Olive oil
    • 4 (about 24g) Garlic clove
    • 200g (about 200) Risotto rice
    • 50ml (about 50g) White wine
    • 500ml (about 500g) Vegetable stock
    • 80g (about ¾cup) Frozen peas
    • 2tbsp (about 30g) Cream cheese
    • 1tbsp (about 14g) Lemon juice
    • Salt & Pepper
    • Fresh parsley
    • Lemon zest
  • Method

    • Attach the Stir Tool and Stir Assist Clip.
    • Add olive oil to the Cooking Chef XL Bowl.
    • Lift the Cooking Chef head and fit the heat shield.
    • Cook for 1 minute at 120°C and Stir 1.
    • Then add shallot, fresh chilli and garlic clove to the Cooking Chef XL Bowl.
    • Cook for 5 minutes at 120°C and Stir 1.
    • Then add risotto rice to the Cooking Chef XL Bowl.
    • Cook then scrape bowl for 5 minutes at 110°C and Stir 1.
    • Then add white wine to the Cooking Chef XL Bowl.
    • Cook for 1 minute at 104°C and Stir 1.
    • Then add vegetable stock to the Cooking Chef XL Bowl.
    • Cook for 10 minutes at 100°C and Stir 1.
    • Then add cavolo nero and frozen peas to the Cooking Chef XL Bowl.
    • Cook for 5 minutes at 90°C and Stir 1.
    • Then add spinach, parmesan cheese, fresh parsley, cream cheese, lemon juice and salt & pepper to the Cooking Chef XL Bowl.
    • Cook for 2 minutes at 90°C and Stir 1.
    • Serve.
    • Garnish with fresh parsley and lemon zest.

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