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1 Spanakorizo

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Spanakorizo

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Ingredients

4 portion(s)

  • 40 g Butter
  • 40 g extra virgin olive oil
  • 320 g Arborio risotto rice
  • 60 g dry white wine
  • 2 tablespoons Vegetable stock paste
  • 600 g silverbeet, Stem and leaves sliced
  • 1/2 tablespoon Dried Green dill
  • 30 g lemon juice
  • 720 g water
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  • 6
    31min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
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5

Recipe's preparation

    Spanakorizo - Lemon flavoured spinach or silverbeet risotto

  1. Method

  2. 1. Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

     

    2. Add butter and extra virgin olive oil and sauté 3 min/120degC/speed 1.

     

    3. Insert butterfly whisk. Add risotto rice and saute 1 min/120deg C/Counter-clockwise operation/speed 1.5, without measuring cup.

     

    4. Add white wine and sauté 2 min/Varoma/Counter-clockwise operation/speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.

     

    5. Add stock, silverbeet, dried green dill, lemon juice and water To bowl. Cook 15 min/100 deg C/Counter-clockwise operation/speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid. Try a couple of rice grains to see that it has cooked to your liking. If not continue cooking for a couple of minutes more.

     

    6. Transfer into ThermoServer and serve immediately.

    3. Tips

  3. * You can use both the stems and leaves of the Silverbeet. Slice the stems (white part) to the width of your finger. Slice the leaves (green part) down the centre length wise and then slice to the width of your finger. This will prevent long stringy bits of Silverbeet that may entangle around the butterfly whisk.

     

    * Don't worry about the amount of Silverbeet in the bowl as it will wilt and drop below the max line in the bowl. Use max 600g.

     

    * Feel free to adjust lemon and dill quantity according to your taste.

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Accessories you need

  • Butterfly
    Butterfly
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  • Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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.

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Comments

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  • Great recipe!!! Didn't put in

    Submitted by Cassandrita on 7. November 2015 - 20:13.

    Great recipe!!! Didn't put in wine (ran out) nor dill (have young palates) and still was raved about!!

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