Preparation time
0min
Total time
0min
Portion
4
person(s)
Level
easy
Ingredients
Tuscan Risotto
- 100 g parmesan
- 20 g olive oil
- 1 leek, trimmed, halved, washed, sliced
- 1 clove garlic, crushed
- 100 g sun-dried tomatoes
- 300 g arborio rice
- 60 g white wine
- 1 teaspoon Vegetable stock paste
- 600 g water
- 1/2 bunch Fresh Baby Spinach
- 30 g Butter
- 100 g artichoke hearts, in oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mill parmesan cheese for 10 seconds on speed 10. Set aside for later.
- Place garlic, leeks, oil and tomato in bowl. Chop for 5 seconds on speed 5. Scrape down sides of bowl with spatula. Saute for 1 minute 120 deg speed 1.
- Add rice and wine and cook for 3 minutes 120 deg
"Counter-clockwise operation" speed 2. Scrape sides and bottom of bowl with spatula to loosen rice. - Add stock and cook for 14 minutes 100 deg "Counter-clockwise operation" speed 1 or until rice is cooked.
- Add spinach, artichokes, butter and parmesan. Stir gently with spatula.
- Replace lid and leave to stand in bowl for 2 minutes and then serve immediately.
Risotto
Tip
Recipe converted and adapted from SFI May 2004.
Thermomix Model
-
Recipe is created forTM 7
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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