Spelt Vegetable Risotto

Pour the oil into the Cooking Chef stainless steel bowl, clamp the Professional Pastry Hook and saute the onion and with the stirring interval level 1 at a temperature of 100 °C for 5 minutes.

Add the rice and the finely diced bell pepper pieces and saute for another minute. Deglaze with white wine and the boiling vegetable stock and stir at 100 °C and stirring interval level 2 for 25 minutes.

Add the grated mountain cheese and stir in for another minute at 100 °C and stirring interval level 2.

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