Ingredients
risotto
- 8 slices pancetta, paper thin
- 1 leek
- 1 clove garlic
- 20 g olive oil
- 100 g white wine
- 320 g arborio rice
- 2 tbsp TM stock paste
- 300 g pumpkin, peeled and cubed
- 700 g water
- small wedge of double brie
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180deg.
Place pancetta slices on a lined tray and bake for 10-15 minutes until crispy. Set aside.
Slice leek roughly. Place in TM bowl with garlic. Chop 3sec/sp7.
Add olive oil. Saute 3 min/varoma/sp1.
Add wine and rice. Toast rice 1 min/100deg/
"Counter-clockwise operation" sp1Add water, TM stock and pumpkin. Cook 18min/100deg/
"Counter-clockwise operation" sp1.5 with simmer basket on top to contain any spatters.Pour into thermoserver for 10 minutres to rest.
Serve on plates topped with crispy pancetta and brie slices.
Pancetta
Risotto
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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
Decadent risotto - great to impress your friends. This made my dinner party a breeze.
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