Step 1

Add parsley into mixing bowl and chop 2 sec / speed Set aside.

Step 2

Add shallots and garlic and chop 3 sec / speed 6.

Step 3

Scrape down the sides of mixing bowl and add butter and oil.

Step 4

Sauté for 2 min / 100°C / speed 1 - MC removed.

Step 5

Insert butterfly and add rice and wine. Sauté for 2 min / 100°C / reverse / speed soft - MC removed.

Step 6

Add chicken, stock paste and water and cook 15 min / 100°C / reverse / speed soft - replacing MC with simmering basket.

Step 7

Add beans, peas and spinach and stir through with spatula.

Step 8

Continue cooking for 3 min / 100°C / reverse / speed soft - replacing MC with simmering basket.

Step 9

Add the sour cream in small spoonful's, salt & pepper and reserved parsley and stir through 5 sec / reverse / speed 1-2.

Step 10

Sprinkle parmesan over risotto and serve.