Ingredients
Risotto
- 700 grams water
- 10 grams oil
- 2 cloves garlic
- 250 grams arborio rice
- 100 grams wineglasses of water
- 2 eggs
- 150 grams parmessan
- --- handful of basil
- --- Handful parsley
- --- Few garlic chives
- 100 grams mozarella
- 1/2 onion
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place parmessan in TM and chop on speed 8 for 5-10 seconds. Set aside
Place mozarella in TM and chop on Speed 8 for 3 seconds. Set aside.
Place parsley and chives in TM and chop on Speed 7 for 2-3 seconds. Set aside.
Place onion and garlic in TM and chop on Speed 7 for 2-3 seconds.
Add oil and cook on Temp 100 degrees speed
"Gentle stir setting" for 2 minsAdd wine and arborio and cook on Temp 100 degrees speed
"Gentle stir setting" 
"Counter-clockwise operation" for 17minsTip into bowl and allow the risitto to sit for a while to become gluggy and cool slightly.
Add eggs and half the parmessan.
Pour half the mixture into greased and lined spring form pan and then sprinkle the herbs , basil leaves and mozarella. Pour the remainder of the risotto on top and press down lightly. Sprinkle the parmessan on top. Bake in Moderate oven for 40 minutes or until golden. At this stage you can invert it onto a plate, peel the paper away and place under the grill to dry the base out sightly then upright it again.
Cool slightly and serve with salad.
T
Risotto
Tip
You could add many other ingredients to this dish instead of the herbs. Mushrooms, salami, tomatoes etc
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
My 4yo daughter thought this was AWESOME! I had some left over roast pork, so I just shredded it in the TMX bowl and mixed through. Oh and I think I scraped out the remainder of the jar of pesto too. Such a versatile recipe - varations are only limited by your imagination.
I have made 2 of these! They are totally delish both hot and cold. The 2nd one I put in tinned salmon without the Basil leaves... mmmm delish.... I made the salmon one on the weekend and but it up and froze it for my lunches...it has become my favourite dish!
Very interesting, Wendy. On my list to try. Thank you.
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