- TM 31
Ingredients
Risotto
- 720 g water
- 1 bunch Silver beet (swiss chard)
- 2 tablespoon olive oil
- 2 leeks, medium, chopped, white part only
- 2 clove garlic
- 320 g arborio rice
- 60 g white wine
- 2 tsp Veg Stock Paste
- 60 g lemon juice
- 1 tbsp lemon rind, finely grated
- 1/3 bunch Fresh Flat Leaf Parsley
- 1/3 bunch finely chopped dill
- 50 g toasted pine nuts
- 1 1/2 tbsp extra virgin olive oil
- 65 g fetta crumbled
- 1 lemon, cut into wedges to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut the silver beet stalks away from the leaves. Trim 2 cm off the end of the stalks & disregard, cut remaining stalks into 5-10 cm pieces.
Place the silver beet leaves only & parsley into Thermomix, chop Speed 5 for 10-20 seconds using the spatula. Set aside
Chop silver beet stalks, leeks & garlic on Speed 7 for 2 seconds.
Add olive oil
Saute 2.5 minutes 100C speed 1
Add rice & wine & saute
"Counter-clockwise operation" 100C, for 1 minutesAdd water & veg stock, cook 100C, speed 2
"Counter-clockwise operation" for 10 minutesAdd in the shredded silver beet leaves & parsley and incorporate with the spatula then cook for 5 minues, 100C
"Counter-clockwise operation" speed 
"Gentle stir setting" Transfer to Thermoserver or large Bowl
Stir in lemon juice & dill & 1/2 of the pine nuts
Serve in bowls topped with lemon rind, lemon wedges, extra virgin olive oil, pine nuts & fetta
Risotto
Tip
You will need about 1 bunch of silver beet for this recipe
Careful not to over fill the bowl
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.
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