Ingredients
Rice
- 300 grams brown rice
Risotto
- 50 grams parmesan cheese cubed
- half an Onion
- 50 grams olive oil
- 100 grams white wine
- 2 tbsp TM vegie stock concentrate
- 200 grams mushrooms, sliced, mixture of types is best, eg field + porchini
- 1 clove garlic
- 1 small bunch parsley
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I'm cooking this todayRecipe's preparation
Cook 300gm brown rice in Thermo with 1000g water for 35 minutes as per instructions in the EDC (Varoma temp, SPd 4).
Set aside in ThermoServer.
Grate Parmesan cheese in TM bowl for 5-10 seconds on Spd 9. Set aside.
Add onion, garlic and parsley to TM bowl and chop for 5 seconds on Spd 7.
Add oil and sauté for 2 mins at 100 degrees on Spd 1
Add the pre-cooked rice and wine, saute for 2 mins at 100 degrees on Reverse, Spd 1.5.
Then add 700gm of water, stock and the mushrooms. Cook for 20 minutes on 100 degrees on Reverse + Spd 1.5.
Add parmesan and butter to taste.
Rest for 5 minutes in the ThermoServer.
Rice
Risotto
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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Comments
i desperatly wish i could enjoy brown rice again... once bitten twice shy
Amanda
This recipe failed me. I cooked my brown rice as per your instructions and it produced grey/brown glue. I restarted the recipe and followed the EDC, except cooked the rice for 35 mins and at the end I let it stand for ten minutes and it was a perfect brown rice risotto.
The brown rice worked a treat... A healthier risotto. Thanks!
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