Preparation time
20min
Total time
20min
Portion
4
portion(s)
Level
easy
Ingredients
Ingredients
- 40 g Parmesan cheese, block, crust removed, cut into pieces (3cm)
- 1/2 Small brown onion, (50g)
- 40 g Butter
- 40 g extra virgin olive oil
- 320 g risotto rice, (Arborio)
- 60 g water, (or White Wine)
- 2 tbsp Vegetable stock paste
- 250 g tuna in brine, Drained
- 720 g water
- 60 g peas, baby, frozen, (a good handful)
- 60 g corn kernels, frozen
- 60 g fresh mushrooms, Sliced
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place Parmesan Cheese into mixing bowl and grate 10 sec / speed 10. Transfer into a bowl and set aside. Do not clean your bowl.
- Place brown onion into mixing bowl and chop 3 sec / speed 5. Scrape down sides of mixing bowl with spatula.
- Add butter and extra virgin olive oil and saute 3 min / 120C / speed 1.
- Insert butterfly whisk. Add risotto rice and saute 1 min / 120C /
"Counter-clockwise operation" / speed 1.2, without measuring cup. - Add the small amount of water (60g) (or white wine) and saute 2 min / Varoma / "Counter-clockwise operation" / speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
- Add stock, water and again scrape bottom of mixing bowl with spatula to loosen. Cook 10min / 100C / "Counter-clockwise operation" / speed 1.5, placing simmering basket instead of measuring cup into mixing bowl lid.
Add frozen peas and corn , cook 3 min /100c/"Counter-clockwise operation" speed 1.5 , with simmering basket instead of MC on top of mixing bowl lid - Place the tuna and mushrooms into the ThermoServer before transfering the risotto. Sprinkle the reserved parmesan cheese over the risotto and combine well. Allow to rest for at least 10 minutes prior to serving.
Preparation
Tip
This recipe is a variation of Mushroom Risotto found in The Basic Cookbook.For this recipe, if you don't have any butter simply use total 50g extra virgin olive oil. Conversley, if you don't have any olive oil, use total 50g butter.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Recipe's categories:
Cooking
Easy
Low budget
Quick
Dinner
Lunch
Egg free
Vegetarian
Everyday
Main course
Winter
Rice dish
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Comments
Loved by all
used a 425g Tuna in spring water with 60g of Parmesan & 50g of EVOO as per tip 
replaced 60g of water with tuna water and leftover in 720g of water. Substituted 2 ripe tomatoes chopped instead of peas. Will put baby spinach in bottom of ThermoServer next time.
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