- TM 31
Ingredients
Mushroom Risotto
- 100 grams parmesan cheese cubed, or more to sprinkle on top
- 1 clove garlic
- 1 onion
- 1 sprig Continental Parsley
- 40 grams Butter
- 20 grams EVOO (extra virgin olive oil)
- 320g Aborio Rice
- 80g white wine
- 1-2 tablespoons TM stock concentrate, (vegetable)
- 800g water
- 250g mixed mushrooms, fresh, (oyster, shitake, portabello, button, honey brown)
- 200g semi sundried tomatoes
- 100g Baby Spinach Leaves
- cracked black pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate parmesan cheese 10 secs speed 10. Set aside.
Place onion garlic & parsley into TM bowl & chop 3 secs speed 5.
Scrape down the sides of the bowl with spatula.
Add butter & oil & cook for 3 mins, Varoma
"Counter-clockwise operation" speed 1.Add rice & wine & cook for 2 mins,
"Counter-clockwise operation" 100 degrees speed 1.5, with out the MC.Add the stock mushrooms & water, cook for 13 mins, 100 degrees
"Counter-clockwise operation" speed 1.5 with the MC on.The risotto will still be quite liquidy, pour it into a thermoserver that has the spinach & the semi sundried tomatoes in it & stir through some of the cheese & cracked pepper. Allow to sit in the Thermoserver for at least 5- 10 mins. It will continue cooking while it sits, so if you prefer more of a bite to your risotto get it out sooner than later. Serve with a bit more cheese.
Mushroom Risotto
Tip
If you like a more intense mushroom flavour you can mill some dried mushroom after you have milled your cheese.
You can add less butter & oil if your prefer.
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
Is this made with or without the butterfly?
Great only thing I will change is to slice the sun-dried tomatoes up thinly before adding
Delicious! I didn't use the tomatoes or spinach and replaced this with pumpkin I roasted in the oven prior with oil and garlic salt. I put crushed almonds on top and creme fresh to try and recreate my favourite diah at our local pub.
Excellent and easy recipe which everyone found delicious
So bloody delicious! I left out the oil, only using the butter and approx. 50 of parmesan and it was perfect. I added a handful of peas once leaving the mix to sit in the server. The sundried tomatoes definitely gave it a kick - I'd never thought to add them to risotto but they were beautiful! Great recipe, will definitely be saving this for a regular on the meal plan.
thanks - definietly add the ground dried mushroms for a deeper mushroom flavour.
Tasty and easy to make. Seems like it is the sun dried tomatoes that gives it flavour.
You can just leave the wine out altogether if you don't have any or don't want to use it & use water instead or verjuice
Cooking from scratch www.arwensthermopics.com
What can I use instead of white wine? Thanks.
Sorry but I found this recipe underwhelming. It worked out well, was the correct consistency etc but I just found the flavour a bit boring.
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