Chai Spiced Risotto with Ginger Pears by VeganAnni. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chai Spiced Risotto with Ginger Pears

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Ingredients

6 portion(s)

2 cardamom pods
2 centimetre Ginger Root, Peeled
6 pears, peeled and cored, and sliced into eighths
250 grams brown rice, optional: soaked overnight
2 star anise, broken in halves
500 g water
30 g Shredded coconut, organic and preservative free
400 g Plant Mylk of choice, eg soy, almond, oat
2 cinnamon sticks
1/2 tsp fennel seeds
6 cloves, whole
4 Cardamon pods, extra
1/2 tsp nutmeg, freshly grated
2 centimetre Ginger Root, Peeled
80 g Raisins or Currants

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6

1h 10min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Autumn Mother's Day Spring Summer Winter Breakfast Dinner Easy Low budget Natural Asian Dessert Everyday Steam cooking with Varoma All-in-one cooking with Varoma Rice dish

Recipe's preparation

GINGERED PEARS

Take a few minutes to gather all your spices and other ingredients (mis en place)

Mill cardamom pods in the Thermomix bowl 10 secs/ speed 10

Add ginger to Thermomix bowl and chop 10 sec/speed 10. Scrape down sides of bowl

Add pear slices to Thermomix bowl and mix gently with milled spices 30 sec / "Counter-clockwise operation" / speed 1

Layer pears onto Varoma base and tray

Without cleaning bowl, add star anise pieces and water to bowl and add brown rice to steamer basket

Place steamer basket inside bowl, secure lid on bowl and place Varoma with pears on top. Steam 25 mins / Varoma / speed 2 or until pears are translucent and cooked and brown rice is par-cooked

Remove Varoma and set aside while pears cool. Tip rice into Thermoserver to keep warm

CHAI SPICED RISOTTO

Add 30g coconut to water remaining in bowl (~ 300ml) and blend 1 min / speed 10, increasing speed slowly from speed 5 to 10

Add plant mylk to bowl and spices to the steamer basket. Replace lid and simmer 10 mins/90ºC/speed 1. Remove steamer basket and spices.

Insert buttefly, then add par-cooked rice (or 500g precooked brown rice) and driedfruit to bowl and simmer 25 - 30 mins / 90ºC/REVERSE/speed 1, or until rice is the desired consistency.Set aside in Thermoserver to cool

Enjoy Chai Spiced Risotto with Gingered Pears for dessert or breakfast.

Accessories you need

Varoma
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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Tip

Adapted for Plantbased and Vegan Thermomix foodies from a Chai Spiced Sweet Risotto developed by Jacqui Deighan //foodiejac.com?p=2037

Edit: Now suitable for TM5

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.