Blue cheese risotto and spinach "thermomix"

Put in the glass the oil, onion, garlic and Chop 5sec / vel 5. Spatula ingredients down to the bottom of the vessel.

Saute 5 min / 120 ° C / vel 1.

Insert the butterfly in the blades, add rice, wine and cook 3 min / 120 ° C / reverse rotation / vel 1.

Add 900 ml water, rosemary (fresh), salt, pepper, vegetable concentrate and schedule 13 min / 100 ° C / reverse rotation / vel spoon. In place of the beaker, place the basket on the top of the vessel to promote evaporation and prevent splashing.

Add to the glass cheese, spinach leaves (ideally baby) and mix 2 min / 100 ° C / reverse rotation / vel spoon. Pour the risotto in a deep dish and sprinkle crushed almonds previously toasted and immediately serve.