Low Fodmap - Clone of Broccollini, basil and bacon Risotto for 2

Edit

Recipe's preparation

Place Parmesan Cheese into mixing Bowl and Grate 10 sec/speed 8 Set grated parmesan to the side. Rinse & dry bowl. (I just keep a whole tub of shaved parmesan in the freezer and use this instead).

I don't grate it, I just crumble it in my hands into the thermoserver at the end. Saves having to rinse and dry bowl. (Yes, I'm that lazy).

Take some spinach out of the pot plant that you have proudly grown. Show it off to those in the house by sayng "Look what I made". Place Spinach leaves into thermoserver and set aside. 

Place Spring Onion, Garlic & Celery into TM bowl and chop for 6 seconds on speed 7.  Scrape down sides of bowl with spatula. Your thermie insdes will look like it just grinded up Shrek, but don't let that put you off.

 Add the 20 ml of olive oil and bacon and sauté for 5 minutes at Varoma on [countercheck]Reverse speed 1.

Insert butterfly whisk. 

 Add riaborio rice, 15ml olive oil and wine then sauté for 2 minutes at 100ºC on "Counter-clockwise operation" Reverse + speed 1.5 without MC.

Scrape down sides of bowl with spatula. Add water, stock paste, broccolini, rinsed tinned corn and your basil leaves.

Cook for  10 minutes at 100ºC on "Counter-clockwise operation" Reverse + speed 1.5.  Place simmering basket instead of MC into mixing bowl lid. 

After 10 minutes add the handful of mixed herbs. Cook for  3 minutes at 100ºC on "Counter-clockwise operation" Reverse + speed 1.5.  Place simmering basket instead of MC into mixing bowl lid.

Transfer into ThermoServer on top of spinach. Sprinkle with the reserved parmesan cheese/ frozen shaved parmesan from the freezer. Leave to rest for 5 minutes.

Leave whatever dishes you used to make dinner in the kitchen for the other half to tidy up later.

Gently stir to combine & serve. It's hot so don't let hungry mouths shove a huge spoonful in their gob, and burn their tongue, as their tastebuds won't know how delicious your dinner is!