Method
1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 200°C
4. Add butternut squash, olive oil, fresh sage and salt & pepper to a clean baking sheet
5. Toss and roast until tender then set aside - 15 min, 200°C
6. Fit stir tool to kCook bowl
7. Add olive oil to the kCook bowl
8. Fit kCook bowl to kCook Multi
9. Attach lid to kCook bowl
10. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
11. Then add risotto rice to the kCook bowl
12. Cook with filler cap removed - 4 min, 98°C, speed 4
13. Turn direct prep attachment to position 1
14. Slice onion into the rice with direct prep attachment
15. Turn direct prep attachment to position 2
16. Add garlic clove to the rice
17. Add salt & pepper and white wine to the rice
18. Cook with filler cap removed - 2 min, 98°C, speed 4
19. Cook with filler cap removed - 3 min, 98°C, speed 3
20. Then add vegetable stock, fresh sage and salt & pepper to the rice
21. Transfer roasted vegetables to rice
22. Cook with filler cap removed - 10 min, 98°C, speed 4
23. Fit extra fine grating disc (1) to direct prep attachment
24. Turn direct prep attachment to position 1
25. Grate parmesan cheese into the rice with direct prep attachment
26. Turn direct prep attachment to position 2
27. Stir with filler cap removed - 30 sec, 62°C, speed 4
28. Serve