Chicken, Leek and Spinach Risotto

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Recipe's preparation

1. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside.
2. Place brown onion and leek into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat.
3. Add butter and sauté 3 min/120°C/speed 1.
4. Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C/"Counter-clockwise operation" /speed 1.5, without measuring cup.
5. Add white wine and sauté 2 min/Varoma/"Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
6. Add Vegetable stock paste, diced chicken breast and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C/"Counter-clockwise operation" /speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
7. Transfer into a thermal serving bowl or other large bowl. Using spatula, combine with reserved Parmesan and baby spinach, cover and set aside for a few minutes to thicken, then serve.