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Export 9 ingredients for grocery delivery
Step 1
Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
Step 2
Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
Step 3
Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
Step 4
Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
Step 5
Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
Step 6
Scale in stock; cook 12 minutes at 100°C on reverse speed 1
Step 7
Taste rice for texture; add 1 or 2 min if rice is too al dente
Step 8
Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
Step 9
Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
Step 10
Adjust seasoning and serve immediately