Ingredients
- 2 --- zucchini meduim, quartered and sliced
- 1 bunch mint, fresh
- 200 g mozzarella cubed
- 1 red onion peeled and quartered, delete or use green part of spring onion for FODMAP
- 2 stalk Celery
- 30 g Butter
- 300 g Aborio Rice
- 800 g water
- 2 teaspoon TM vegetable stock concentrate, use FODMAP variationTM stock
- 200 g white wine
- 50 g parmesan cheese
- salt and pepper to taste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate mozzarella and parmesan 4 secs speed 8 set aside.
chop onion and celery 4 seconds speed 5, add butter and saute 3 minutes , 100 deg , speed 1.
add rice and cook 2 minutes at 100deg on
"Counter-clockwise operation" +speed 1add wine and cook further 1 minute at 100deg on
"Counter-clockwise operation" +speed 1add water, zucchini, stock concentrate, and stalks of mint (remove after cooking)
Cook for 17 mins at 100degs on
"Counter-clockwise operation" +speed 1.5place torn mint leaves in bottom of thermoserver or serving bowl , place cooked risotto on top then stir through with cheeses,
Leave to absorb for a few minutes and serve with crisp green salad.
Place rice, zucchini, water, stock, wine
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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