Ingredients
Risotto
- 40 g Parmesan block
- 70 grams onion
- 1 clove garlic
- 40 g olive oil
- 40 g Butter
- 320 g arborio rice
- 60 g red wine
- 600 grams water
- 2 teaspoons Edc vege stock concentrate
- 800 g Crushed Tomatos Canned
Meatballs
- 8 sprigs Parsley leaves
- 1 clove garlic
- 1 carrot
- 400 g Beef mince
- 40 g rice crumbs, ( use bread if you aren't gluten sensitive)
- 2 eggs
- 1 pinch salt
- Olive oil for Greasing
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. place Parsley, Carrot and Garlic into bowl chop 8 sec speed 8. Scrape down the sides.
2. Add Mince, eggs, salt and rice crumbs mix for 10 sec speed 5.
3. Roll mixture into 4cm balls and place on greased varoma tray. Clean and dry TM bowl
1. Place Parmesan Cheese into mixing Bowl and Grate 10 sec/speed 8 place parmesan to the side.
2. Place onion and Garlic into TM bowl and chop for 5 seconds on speed 7.
3. Add Butter, Olive oil sauté for 3 minutes at Varoma on
"Counter-clockwise operation" Reverse speed 1.4. Add wine and rice then sauté for 2 minutes at Varoma on
"Counter-clockwise operation" Reverse + speed 1.5.5. Add water, stock and Tomatos in the bowl. Put Varoma with meatballs in place and cook for 18 minutes at Varoma on
"Counter-clockwise operation" Reverse + speed 1.5. 6. Put the risotto into a thermoserver and mix the meatballs through then serve with Parmesan Cheese
Meatballs
Tomato Risotto
Tip
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
Thank you for this recipe! It was a nice change to my usual meatballs.
Bright spark here thought I’d use left over red sauce from meatloaf (replacing 400g crushed tomatoes), so heads up, meatballs won’t cook if the steam cant get through the thick sauces!!
No big deal. Popped the risotto in the thermoserver, filled the Tmx bowl with water and cooked a further 15 minutes.
Can’t stop eating it, hubby had a second bowl.
Nice! It was good for a change instead of normal spaghetti. Both boys ate it!
Perfect just as is!
I followed the recipe exactly and the whole family (including my 3 year old and my mother-in-law) loved it! I even took a fork to a meatball and mashed it through some risotto and gave my 6.5 month old a taste. She also loved it. Thank you!
I used white wine instead of red wine, added extra vege stock, and tbl spoon of tomato paste. I also needed to add an extra 6mins cooking time to the meatballs and to thicken the sauce just like the other comments below.
I only needed to make the risotto part of this recipe as I had already pre-prepared my own meatballs. I accidentally added the parmesan in step 2, but decided to leave it in there until the end. I also added mushrooms at step 5, and this turned out so delicious. Because I added the cheese earlier, there was no need to sprinkle on top but I would also suggest adding some salt and pepper . Thanks for a fab and easy recipe!
I doubled the meatball recipe and used both varoma tray and varoma dish making sure I left space between each meatball. I extended the time by 6 min initially, then added parmasen and gave it another 3 min. I too used the butterfly whisk at step 4 and did not use simmering bowl. I added 1.5 tablespoons of vege stock instead too.
very yummy.
Another amazing recipe. Really enjoyed it and so did the family. As per a comment above, I cooked for an additional five minutes. A meal that is a large quantity and could easily feed 7 people. Loved it.
Ruthie Marquand
Added an extra 6 mins as the risotto still needed cooking and so did the meatballs. Such a delicious meal!
Great recipe, easy to make and the kids enjoyed it. Will make this again.
Made these tonight but used chicken mince instead as that is what I had out to defrost very yummy kids gobbled it up I did add some fresh basil to the risotto and some spinach at the end stirred through thanks