Vegetable Risotto Recipe
As we have mentioned in another risotto recipe, this type of dish is perfect to prepare in our Küken TOUCH 9000 food processor.
To get our risotto has a mellow texture is important to choose a good rice, in this case an Arborio rice, an Italian variety of short grain. But even more important is how to prepare it, the importance of not stop stirring at all times to get a perfect texture, and that with our food processor is guaranteed.
Smooth and constant movement, just as if a great Italian chef was preparing it in his restaurant on the banks of the Po River.
As we have mentioned in another risotto recipe, this type of dish is perfect to prepare in our Küken TOUCH 9000 food processor. The creaminess of the risotto is guaranteed.
We mount the blade accessory on our Küken robot.
Add 60g of peeled shallot and 50g of tender garlic, only the white part.
Chop 6 seconds at speed 6.
Open the lid and with the help of the spatula push to the bottom the remains that may have been left on the wall of the glass.
We replace the blade accessory with the extraction accessory.
Add 60ml of extra virgin olive oil.
Cook for 5 minutes at 120°C and speed 1.
Add the vegetables; 100g of broccoli, only the tender florets and in not too big pieces, 100g of aubergine washed and cut into cubes, 100g of carrot peeled and in small cubes, 80g of green asparagus cut into pieces (discard the hardest stalk) and add salt and pepper to taste.
Cook for 5 minutes at 120°C and speed 1.
Add 800ml of water, 300g of rice and 1 vegetable stock cube crumbled with your fingers.
Bake 25 minutes at 120°C and speed 1.
Check that the rice is ready, if necessary we return to program a few more minutes at the same temperature and speed.
Our risotto is ready.
OUR VEGETABLE RISOTTO IS READY!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 60g of peeled shallot and 50g of tender garlic, only the white part.
Chop 6 seconds at speed 6.
Open the lid and with the help of the spatula push to the bottom the remains that may have been left on the wall of the glass.
We replace the blade accessory with the extraction accessory.
Add 60ml of extra virgin olive oil.
Cook for 5 minutes at 120°C and speed 1.
Add the vegetables; 100g of broccoli, only the tender florets and in not too big pieces, 100g of aubergine washed and cut into cubes, 100g of carrot peeled and in small cubes, 80g of green asparagus cut into pieces (discard the hardest stalk) and add salt and pepper to taste.
Cook for 5 minutes at 120°C and speed 1.
Add 800ml of water, 300g of rice and 1 vegetable stock cube crumbled with your fingers.
Bake 25 minutes at 120°C and speed 1.
Check that the rice is ready, if necessary we return to program a few more minutes at the same temperature and speed.
Our risotto is ready.