Ingredients
- 2 cloves garlic
- 1 medium red onion halved
- 15 g dried mushrooms (mostly porcini and some shitake)
- 15 cm rosemary sprig (leaves only)
- 2 peeled strips of lemon zest
- 75 g Parmesan cheese
- 350 g arborio rice
- 300 g portobello mushrooms in 1/2 -1cm clices
- 3 tbsp Vege Stock Concentrate, (recipe using 100g salt)
- 100 g Baby Spinach Leaves
- 1050 g filtered water
- 50 g extra virgin olive oil
- 100 g dry white wine
- cracked pepper
- handful of flatleaf parsley, chopped
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I'm cooking this todayRecipe's preparation
Chop cheese, 1cm of rosemary leaves and the lemon zest for 10 secs speed 9 - set aside
Chop garlic, dried mushrooms and rest of rosemary on speed 7 for 7 seconds
Add onion and chop for 2 secs speed 5, then scrape down sides
Add olive oil and cook for 1.5 mins, 100 degrees, reverse speed 1, then scrape down sides and base
Add rice and wine and cook for 2 mins, 100 degrees, reverse speed 1,then scrape down sides and base
Add fresh mushrooms, stock and water and cook stir on reverse speed 2 for a few secs to combine, then cook 100 degrees, reverse, speed 1.5, for 17 minutes
Once cooking time finished it will still look soupy - pour into a thermoserver over the spinach and add the cheese, parsley, and lots of cracked pepper. Stir to combine and rest for 5 mins. (If you don't have a thermoserver, use a glass, ceramic or metal bowl and cover it).
Serve immediately with a beautiful salad
Tip
This is my variation of the recipe in the everyday cookbook but much tastier.
If you want a smaller serving use the ratio of 3 parts liquid:1 part rice and reduce all other ingredients proportionally, but keep the same cooking time. 150g rice (450 liquid) is plenty for two people.
Thermomix Model
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Recipe is created forTM 31
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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
Love this mushroom risotto recipe. The rosemary and lemon are great flavours in this. Now our go to recipe
Really Lovely risotto thank you. It would be very helpful if you could write your ingredients up in order of using them as I find I am constantly scanning through the ingredients to find the amounts. Do you think you could please update. Will be cooking this a lot!
Best Risotto dish ever!
Delicious. The lemon works well in this recipe and it doesn't make it feel heavy like some risottto's do.
Excellent, great tasting dish, quick and simple. Enjoyed by the whole family. That little bit of lemon zest is winner
Macattack789
Just used normal mushrooms, added spinach and smokey ham. Really nice family loved it and heaps of leftovers
Wonderful risotto recipe. We added leftover roasted carrots and pumpkin.
This is an amazing rissotto! I lobe it just the way it is but somethimes add pumpkin or sweet potato for added veges.
Great version of Mushroom Risotto which all our family enjoyed. Rosemary certainly added a very pleasing flavour. We will be making this one in preference to the EDC in the future.
This is a seriously good risotto! Made as per recipe but had to use a carton of stock as have run out of stock concentrate. Also stirred in pieces of roasted pumpkin before serving. Love the hint of lemon flavour too. Thanks for this great recipe!
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