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Export 14 ingredients for grocery delivery
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.
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