Ingredients
Tomato, Pesto and Parmesan Risotto
- 160 grams Basil and Spinach Pesto from the EDC
- 1 onion, halved
- 4 cloves garlic, peeled
- 40 g olive oil
- 320 g arborio rice
- 1.5 tbsp EDC vegetable stock paste
- 1 litre water
- 200 g cherry tomatoes, halved
- 100 g baby spinach
- 25 g Shaved Parmesan to garnish
- 30 g Butter, optional
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make a batch of Basil and Spinach Pesto from the Everyday Cookbook. Set aside. You will use about half of the batch for this recipe.
Place onion and garlic into clean TM bowl. Chop 3 secs Sp7. Scrape down sides of bowl.
Add 40g olive oil and saute for 2 mins 100C sp1
Insert butterfly. Add rice and saute for 2 mins 100C Reverse Sp1.
Add Vegetable stock paste and water. Cook for 17 mins 100C reverse Sp1
Add pesto and mix on Reverse Sp1 for 20 secs until incorporated.
Pour into Thermoserver and stir in tomatoes, spinach and butter if using.
Garnish with shaved parmesan and season to taste if needed.
Tomato, Pesto and Parmesan Risotto
Tip
This recipe is adapted from the July 2013 Woolworths Fresh magazine.
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
Made this for dinner and it went down like a treat. Very tasty and easy. I added the chicken breast of a BBQ chicken just chopped up and steamed some extra veg to bulk it up, fed 6 with left overs. Thanks for the recipe.
This was really delish but way too watery. Id use less water next time
Yummo
Yum! Very quick & tasty. Thanks Kylie!
Independent Thermomix Consultant
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