Ingredients
Risotto
- 50 grams parmesan
- 600 grams cauliflower, Broken into florets
- 1 leek, White part only
- 20 grams EVOO (olive oil)
- 40 grams Butter
- 250 grams bacon
- 200 grams mushrooms, Sliced
- 1 heaped tablespoon Stock Concentrate
- 50 grams dry white wine
- 200 grams Bone Broth or Water, (I used beef bone broth)
- 1 Handful Baby Spinach Leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill 50g Parmesan 5secs/Sp 8. Set aside.
2. Mill 600g cauli 10 secs/Sp 4/Reverse until rice consistency. Set aside
3. Chop 1 Leek 3secs/Sp 6. Scrape sides down.
4. Add 40g butter, 20g oil, 200g mushrooms and 250g bacon. Cook 4mins/Varoma/Sp 2/Reverse
5. Add 1 Tbsp stock concentrate, 50g Wine, 200g broth or water and half of the cauli rice. Cook 5mins/Varoma?Rev/
"Gentle stir setting" 6. Place spinach and rest of cauli rice in large Thermoserver.
7. Pour risotto into Thermoserver over rice and spinach. Stir through Parmesan and allow to sit with the lid on for 5mins, until cheese has melted.
Risotto
Tip
Each serve contains approx.
Kilojoules 1160
Fat 20.5
Carbs 5.2
Protein 16.3
For a vegetarian option you can omit bacon and use water instead of broth.
This dish is the perfect accompaniement for meat or seafood, or is delicious by itself also. I serve mine with a grilled salmon fillet and some grilled asparagus.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious! I cooked all of the cauliflower at once and it took another 15 minutes.
I also added other diced veg to the risotto.
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