Ingredients
Mushroom Risotto
- 70 grams parmesan cheese cubed, or more to sprinkle on top
- 1 clove garlic
- 1 onion
- 1 sprig basil,fresh
- 20 grams EVOO (extra virgin olive oil)
- 320g Aborio Rice
- 80g white wine
- 1-2 tablespoons TM stock concentrate, (vegetable)
- 700g water
- 250g mixed mushrooms, fresh, (oyster, shitake, portabello, button, honey brown)
- 1 Zucchini, large
- 1 tomato
- 1/4 red capsicum
- 50g Baby Spinach Leaves
- cracked black pepper, to taste
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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 zucchini and tomato & chop 5 secs speed 6.
Scrape down the sides of the bowl with spatula.
Cook for 2 mins, 100 degrees 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 10 mins, 100 degrees
"Counter-clockwise operation" speed 1.5 with the MC on.Add diced capsicum, cook for 4 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 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
AMAZInG Flavours!
I used a good quality fresh mix of mushrooms, and kept the recipe to the letter (I added 15grs butter + 15grs Olive oil) to sauté the Garlic, onion & parsley.
Amazing result! Thank you, saved as the best Vegetarian/mushroom risotto recipe I have
A really great base. Made a few changes to suit my family. Added both basil and parsley. Chopped mushrooms (button plus dried shitake) with zucchini and tomato. Added 20g oil plus 20g butter. No wine, only 700g water. 2 tbls chicken stock instead of vegetable. Added fried bacon pieces to thermoserver too. All of us (2 adults, 2 young school age kids) Loved it. Thanks for the inspiration!
Had all the ingredients in the fridge so thought I would give this a go for dinner. Came out beautifully. I had basil so added that in the second step instead of the parsley. I grated 100g of parmesan at step 1 and then just stirred ~70g in at the end. The remainder I sprinkled on each serve.
Also I didn't have any wine open so left that out altogether. I meant to add the extra liquid in as water but actually forgot when I got to that step but ended up with the perfect consistency at the end.
Tasted fantastic and everyone loved it.
Thank you for posting this. A couple questions:
1. The ingredients call for basil but then the preparation says to use parsley. Which one is right?
2. The preparation calls for butter and oil, but these items are not in the ingredients. How much?
Thank you
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