I have seen a lot of blogs saying how easy it is to make risotto in the TMX, although I’m sure risotto purists will throw up their hands in horror. This week I finally got around to making my first risotto in the Thermomix. Actually, it’s my first risotto EVER. I don’t know if I got the consistency right, but I ate 3 portions in one sitting, so it must have tasted OK. This recipe was found on http://www.rezeptwelt.de/node/1859 and posted by the user sanneoli.
Ingredients:
1 onion
400g Hokkaido pumpkin (cut into 1.5 cm chunks)
500ml vegetable broth
2 x 30ml olive oil
180g risotto rice
100 ml dry white wine
2 tbsp dry parsley (I used about 4 tbsp fresh, finely chopped)
2 tbsp walnuts (I used almonds)
50g Parmesan
salt and pepper to taste
What to do:
1. Grind Parmesan 10s/speed 10. Set aside.
2. Mill walnuts 7s/speed 8. Set aside in bowl, add 30ml olive oil and parsley and mix well. (I added a small, crushed clove of garlic).
3. Chop onion 3s/speed 5. Add rice and cook 3m/varoma/reverse/speed 1.
4. Add pumpkin and cook another 2m/varoma/reverse/speed 1.
5. Add white wine. Cook a further 1m/100C/reverse/speed 2 without MC.
6. Add broth, salt and pepper, cook for 20m/90C/reverse/speed 1 without MC.
7. Pour into serving bowl and stir in Parmesan. Serve with parsley-walnut oil (I stirred it into the rice).
