Ingredients
Risotto
- 40 grams parmesan cubed
- 20 grams mint leaves
- 1 teaspoon sea salt flakes
- 1 tablespoon olive oil, plus extra for drizzling
- 75 grams Butter
- 1 onion, halved
- 2 cloves garlic, peeled
- 80 grams white wine
- 400 grams arborio rice
- 1100 grams water
- 2 tablespoons vegetable stock
- 200 grams frozen peas, thawed
- 200 grams sugar snap peas or snow peas, or a combination
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place parmesan cheese into bowl and pulverise for 10 seconds, spped 9. Set aside.
2. Place mint leaves, salt and oil into bowl. Chop for 5 seconds, speed 7. Scrape down sides of the bowl and repeat. Set aside.
3. Place onion and garlic into bowl. Chop for 3 seconds, speed 7.
4. Add 25 grams butter and saute for 2 minutes, 100 degrees on speed 1.
5. Insert butterfly. Add rice and wine and saute for 2 minutes, 100 degrees on Reverse +
"Gentle stir setting" 6. Add water and stock and cook for 22 minutes at 100 degrees, Reverse +
"Gentle stir setting" 7. While the risotto is cooking start topping and tailing sugar snap peas/snow peas; cutting some into segments and others leaving long and just cut to expose the peas within.
7. Add remaining butter, the parmesan, peas, sugar snap peas/snow peas, mint mixture and season well with salt and pepper.
8. Once separated into bowls, top with natural yoghurt (or creme fraiche) and drizzle with olive oil.
Risotto
Tip
Allow risotto to sit for a couple of minutes once peas are added.
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
Nauthe:
the butterfly never goes above reverse speed stir, you may be confusing it with the number for the next step in the recipe (could be misconstrued).
The flavours in the dish are great- but did anyone else have trouble fitting the butterfly whisk midway through? It seemed like the speeds were to high and it just kept flicking off. I ended up having to cook the dish without the whisk and it looks like glue.
Even the kids loved it!
This was absolutely delicious!! Will be making again.
Very nice! I omitted the salt, used 1.5 tablespoons of stock, 5g of mint and snow peas. Its a generous serve, I estimate about 6 serves. Thanks for sharing!
Lovely risotto! I used 200g sugar snap peas and it had such a lovely flavour.
Great with mixed fresh peas
Very minty!
I added 5 grams of mint leaves and this was super dooper minty.
This was so easy and tasty! I love mint and my son was very excited to pick fresh mint and snow peas from our garden to use in this recipe. Will definitely be making again!
YUM!
made this yesterday for my family. Mum is a huge fan of rissoto and loved this.
would definitely make this again. thanks
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