Ingredients
Onion
- 1 onion, Peeled and halved
- 2 cloves garlic, Peeled
- 4 sprigs parsley, Leaves only
- 20 grams olive oil
- 20 grams Dried Porcini Mushrooms, Rinsed and then soaked in 125mls hot water
- 300 grams mushrooms, fresh, Sliced
- 1.5 --- brown rice, 1.5 cups
- 375 grams Almond milk
- 125 grams Water reserved from dried mushrooms
- 500 grams water, Boiling
- 1-2 tablespoons Vegetable stock paste, From EDC book
- 150 grams peas, Frozen, baby
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Rinse dried mushrooms and cover with 125mls hot tap water and allow to rehydrate for 20 minutes. Drain and reserve liquid and set aside. Roughly chop rehydrated mushrooms and set aside.
2. Place onion, garlic and parsley in Thermomix bowl and chop 4 seconds, speed 7
3. Scrape down sides, add oil and sauté varoma temp, 3 mins, speed 1
4. Add fresh mushrooms and cook for a further 2 mins, REVERSE speed 1, varoma temp
5. Add rice, rehydrated dried mushrooms and their reserved liquid, almond milk, boiling water, vegetable stock and cook for 45 minutes, REVERSE, speed
"Gentle stir setting" , 100 degrees. (Wit's measuring cup removed and simmering basket on the lid) 6. Add peas and cook for a further 5 minutes
Tip
I designed this dairy free "creamy" recipe so that I could still enjoy risotto with my dietary needs! So easy and delicious! A cheap meat free Monday meal!
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
I made some adjustments to the recipe; no dried mushrooms, used cows milk, added chopped chicken thighs, handful of shaved Parmesan at same time as peas. Had to cook for further 10mins for rice to soften further. Was delicious, thank you 😊
I made this however had to cook for an additional 30min as there was so much liquid still in the bowl. Followed all instructions, except i used cocoquench milk instead of almond but doubt that would make a difference. Great recipe though i hope it turns out well
Fantastic recipe - thank you! It worked perfectly as arancini balls the next day as well!
Lovely recipe, really yummy! thanks!
Sorry it's taken months to reply! We had a baby so have had my hands full! I just put the frozen peas into the risotto and they cook in there in the last 5 minutes, I don't pre steam them
Thanks for this recipe!
It's just the peas that are steamed? Is your suggestion to put the steaming basket on top of the lid rather than inside the bowl? Wouldn't one use the varoma?
Sorry for the dumb questions, a bit of a novice!