Vegetable Risotto Balls

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Vegetable Risotto Balls

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Ingredients

18 piece(s)

Vegetable Risotto Balls

50 grams Parmesan cheese, cubed
100 grams Cheddar cheese, cubed
100 grams carrot, diced
100 grams sweet potato, peeled and diced
100 grams zucchini, diced
1 brown onion
1 cloves garlic
20 grams olive oil
350 grams arborio rice
2 tbsp Vegetable stock paste
1000 grams water
1 tsp apple cider vinegar
4 eggs, (omit for allergies)
200 grams Cornflake crumbs
1 dashes Milk

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6

30min

Preparation

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  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!
9
BBQ Buffet Kids in the kitchen Party

Recipe's preparation

Add parmesan and cheddar to mixer bowl, mill for 10 sec/speed 9/MC on. Set aside. You can either clean your bowl now, or risk it burning and needing to clean it later.

Add onion and garlic to mixer bowl, chop for5 sec/speed 5/MC on. Scrape bowl down.

Add oil and cook for 5 min/100 degrees/speed 1/MC off.

Add rice, stock concentrate, water, vinegar and pepper to mixer bowl. Put your chopped vegetables in your deep steaming tray and put it in place. Cook for 25 min/varoma//speed 1. Set aside in a thermal server or bowl to cool

Without washing the bowl, add cooked veggies and blend for3 sec/speed 9/MC on. Scrape bowl down and repeat until desired consistency is achieved. If your kids are fussy with vegetables, blend until fairly smooth.

Stir veggie puree and the reserved cheese blend through the risotto. Leave it to cool on the bench for 1-2 hours.

Preheat oven to 200 °Cand stir through 2 eggs through the risotto mixture. Leave eggs out if you have allergies. Cover baking tray with baking paper.

Whisk 2 eggs and dash of milk in bowl. Spread Cornflake crumbs on plate.

Roll mixture into teaspoon size balls, coat in egg and roll in cornflake crumbs then place on prepared tray.

Bake in the oven for 30 minutes, turning once at the 15 minute mark to ensure even cooking.

They will be a bit soggy (if you used eggs) once they cool down they will become firm.

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Spatula TM5/TM6
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Tip

- This is a variation of skinny mixers risotto frittata. Find originial recipe here http://skinnymixers.com.au/skinnymixers-risotto-frittata-with-a-twist/.

- These freeze and defrost perfectly, in about 3 hours outside of the fridge. Perfect for lunch boxes. [/color]

- You can use whatever veg you like in this. You can also stir through ham or bacon if you like.[/color]

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.