Ingredients
Risotto
- 1/2 onion
- 3 cloves garlic
- 300 grams arborio rice, Approx 1.3 cups
- 1 litre chicken stock
- 40 grams olive oil, Approx 2 tablespoons
- 80 grams white wine
- 10 Uncooked King prawns, shelled
- 80 grams Gorgonzola cheese
- 10 baby tomatoes, Whole
- Two handfuls baby spinach
- a handful of fresh basil
- 1 pinch saffron
Serving
- grated cheese
- salt
- pepper
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop onion, garlic and basil together 3 – 5 seconds/speed 6. Then scrape the sides.
- Add olive oil and sauté at 2 minutes/100 degrees C.
- Put butterfly in position
Add Arborio rice and wine wine, saute
"Counter-clockwise operation" /2 minutes/speed 1/100 degrees C.- Add stock or stock & hot water, mixed with saffron.
- Set time to 13 minutes/ "Counter-clockwise operation" Reverse speed 1/100 degrees C.
After 13 minutes, add the prawns. Cook at 100 degrees C/ 2 minutes/
"Counter-clockwise operation" Reverse speed 1Add the whole tomatoes and crumbled gorgonzola. Cook at 1 minute/100 degrees/Reverse speed 1.
To serve, add the 2 handfuls of baby spinach to bottom of a warm serving dish, then pour risotto over the spinach. Cover and rest for 5 minutes.
Serve with an optional side of extra crumbled or grated cheese and a little chopped chives or basil.
Sautè
To serve the Risotto
Tip
Risotto is best eaten immediately.
This makes a delicious, creamy risotto
Recipe from Daz in the Kitchen //networkedblogs.com/zNgsV
Thermomix Model
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Recipe is created forTM 21
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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