Step 1

Place Parmesan cheese into mixing bowl and grate 8 sec/speed 10. Transfer to a bowl and set aside.

Step 2

Place spinach into mixing bowl and chop 15 sec/speed 10.

Step 3

Add onion, garlic, butter and olive oil and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula, place simmering basket onto mixing bowl lid and cook 4 min/250°F/speed 1.

Step 4

Add rice and white wine and without measuring cup cook 4 min/250°F//speed 1.

Step 5

Add vegetable stock and stock cubes, place simmering basket onto mixing bowl lid and cook 8 min/212°F//speed 1.

Step 6

Add frozen peas, place simmering basket onto mixing bowl lid and cook 4 min/212°F//speed 1.

Step 7

Remove simmering basket and set aside. Allow risotto to rest in mixing bowl for 1-2 minutes then transfer to a serving bowl. Add reserved grated Parmesan and mix well with spatula to combine. Garnish with shaved Parmesan cheese and serve.