CookEasy+ Tomato and Black Olive Risotto
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recipe by Kenwood
-
- Total Time
- 25mins
-
- Serves
- 4
-
- Calories
- 454
A vibrant risotto packed with Mediterranean flavours, served garnished with feta and fresh basil.
recipe updated Oct 14, 2020
Ingredients
-
- Red onion
- 225 g
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- Cherry tomatoes
- 12
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- Black olives
- 80 g
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- Olive oil
- 2 tablespoons
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- Risotto rice
- 300 g
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- Garlic clove
- 2
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- Tomato paste
- 2 tablespoons
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- Red wine
- 100 g
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- Vegetable stock
- 500 g
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- Fresh thyme
- 2 sprigs
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- Fresh basil leaves
- as needed
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- Feta cheese
- 50 g
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Then add risotto rice to the kCook bowl
- Cook with filler cap removed - 4 min, 120°C, speed 4
- Then add garlic clove, tomato paste and red wine to the kCook bowl
- Turn direct prep attachment to position 1
- Slice red onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Cook with filler cap removed - 2 min, 120°C, speed 4
- Cook with filler cap removed - 3 min, 120°C, speed 3
- Then add vegetable stock, cherry tomatoes, black olives and fresh thyme to the kCook bowl
- Season
- Cook with filler cap removed - 9 min, 98°C, speed 4
- Serve
- Garnish with fresh basil leaves
- Sprinkle with feta cheese