|Preparation : 10 min||Resting : -|
|Cooking : 25 min||Equipment :|
|Difficulty :||Rating : 10 rates|
|Download the recipe :|
|Programmes :||accessories :|
|150||g cherry tomatoes, halved
|50||g Parmesan, grated|
|40||g butter, roughly chopped|
|320||g arborio or carnaroli risotto rice|
|1||cube vegetable stock|
|1||Quarter the spring onion, shallot and garlic. Place in the metal bowl and run the|
EXPERT programme 10 seconds/speed 13 (without heating).
|2||Use the spatula* to scrape the mixture into the centre of the bowl and add the|
butter; restart the EXPERT programme, 3 minutes/speed 3/120 °C.
|3||Add the rice to the metal bowl; restart the EXPERT programme, 3 minutes/|
speed 3/120 °C. After 1 minute, add the wine through the cap opening.
|4||Add the water, stock cube; restart the EXPERT programme, 17-18 minutes/|
speed 2A/100 °C. Do not overcook the risotto. The rice will continue to cook in
the residual heat.
|5||At the end of the programme, add the Parmesan and the cherry tomatoes, stir with|
a spatula. Season with salt and pepper.
|6||Pour the risotto into the plates and garnish with some rocket and basil leaves. Serve|
I added spinach leaves with the tomatoes at the end and loved it.
Delicious! If eating immediately may need to cook longer, I left mine for 20 mins before eating with the lid on and it was perfect. I cooked with the cap off even though it wasn't specified in the recipe .