Ingredients
- 1 sweet potato, cut into 1cm cubes
- olive oil
- 125 grams parmesan, cut into 1 cm cubes
- 1 bunch parsley, leaves only
- 1/2 brown onion
- 100 grams hickory smoked bacon, rind removed
- 1 tablespoon Butter
- 230 grams arborio rice
- 1 zucchini, grated
- 2 tablespoons Vege Stock Concentrate
- 500 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees.
2. Spread sweet potato on a tray, drizzle with olive oil and bake for 20minutes. Set aside.
3. Add parmesan cheese and parsley to the bowl - 10secs/sp9. Set aside.
*Bellini users switch to blunt blade here*
4. Add onion and bacon to the bowl - 3secs/sp7.
5. Add oil - 3mins/100deg/sp1 (MC off)
6. Add butter and rice - 3mins/100deg/sp1 (MC off)
7. Add pre-grated zucchini - 1min/
"Counter-clockwise operation" Sp1 (MC on)8. Add stock and water - 15 mins/100deg/
"Counter-clockwise operation" Sp1 (MC on)9. Put the risotto into a thermoserver or similar at the end of the cooking time. Add the sweet potato, parmesan and parsley and stir through.
Tip
Cooking times are for the Bellini Intelli. Thermomix users may need to adjust the cooking time.
Bellini users should just use speed 1 and a blunt blade where it says 'reverse'.
For 2-4 people depending on serving size.
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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