Creamy Spring Greens Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
-
- Serves
- 2
-
- Calories
- 785
A deliciously creamy risotto packed full of spring vegetables.
recipe updated Mar 13, 2025
Ingredients
-
- Shallot
- 100 g
-
- Fresh chili
- 1
-
- Lacinato kale
- 30 g
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- Spinach
- 40 g
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- Parmesan cheese
- 50 g
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- Fresh parsley
- 1 tablespoon
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 4
-
- Risotto rice
- 200 g
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- White wine
- 50 ml
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- Vegetable stock
- 500 ml
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- Frozen peas
- 80 g
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- Cream cheese
- 2 tablespoons
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- Lemon juice
- 1 tablespoon
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- Salt & pepper
- as needed
-
- Fresh parsley
- as needed
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- Lemon zest
- as needed
Tools
-
Cooking Chef XL
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Cooking chef xl bowl
Step preview
- 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 - 1 min, 120°C, Stir 1
- Then add shallot, fresh chili and garlic clove to the Cooking Chef XL Bowl
- Cook - 5 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook then scrape bowl - 5 min, 110°C, Stir 1
- Then add white wine to the Cooking Chef XL Bowl
- Cook - 1 min, 104°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook - 10 min, 100°C, Stir 1
- Then add lacinato kale and frozen peas to the Cooking Chef XL Bowl
- Cook - 5 min, 90°C, Stir 1
- Then add spinach, parmesan cheese, fresh parsley, cream cheese, lemon juice and salt & pepper to the Cooking Chef XL Bowl
- Cook - 2 min, 90°C, Stir 1
- Serve
- Garnish with fresh parsley and lemon zest