based on the "Fresh Mushroom Risotto" from Thermomix's Everyday Cooking.... for every family!
50g olive oil
1 medium onion, peeled & quartered
500g arborio rice
100g white wine
2 Massell chicken or vegie stock cubes, or 2-3 tspns stock powder
400g pumpkin, peeled and diced into 1cm cubes
2/3 cup frozen baby peas (optional, i didn't have any :()
1/2 bunch chives, finely chopped
pulverise parmesan for 10 seconds on speed 9
remove to bowl and keep for serving
place onion in bowl and chop on speed 6 for 2 seconds
add oil and cook for 2 minutes at 100'c speed 1
add rice and wine and cook for 2 minutes at 100'c reverse speed 1
add stock & water and cook for 5 minutes at 100'c reverse speed 1
add pumpkin and cook for 12 minutes at 100'c reverse speed 1
pour the risotto into a large bowl, stir through the chives and parmesan and serve
Rory ate 3 or 4 serves (like double what i had if not more :-o)
Yummm!! Ive been told by one of the other experienced consultants to use less rice, Ive been doing that at my demos and its working sooo much better. So its 380g of rice and 1000g of water and 100 g of wine....I must say its a lot more lucious and moist than using the 500g of rice
baf65 xx (ann not barbara!! )
Hey, that's a handy tip Ba ba ba ba Barbara Ann, think it should go on the Forum.
Looks like the stikethrough does not work.
Sorrybrazen, meant to say this looks delish, very much so.
Made this tonight and it was delicious! Thanks, Brazen!
glad you liked it! we use baf's recipe now, which is slightly different :)
Did you use the butterfly attachment to make this? I always forget to use it for risottos if it's not in the recipe and I did forget this time... spent heaps of time emptying it out, trying to add it, couldn't add it (hard to put in once there is some rice in the bowl already) and in the end I had to make it without the butterfly and it didn't cook... if it is supposed to have it used, could you please add it to the recipe so that others who forget will have the recipe work? Cheers.
no, the original recipe didn't have the butterfly used in it - it's from the very old EDC.
these days we don't use this recipe though - it's too thick and gluggy, we use ann's recipe (see the top comment) which does use the butterfly :)
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