- 30 gram Butter
- 40 grams olive oil, extra virgin olive oil
- 60 grams white wine
- 0.75 litre chicken stock
- 2 cloves garlic
- 1 piece brown onion
- 300 grams fresh mushrooms, cut into big pieces
- 350 grams rice, arborio
- 1 bunches asparagus, trim and cut into half
- 4 slice flat pancetta, cut into pieces
- Parmesan cheese
- 1.Place Garlic and Onion into mixing bowl and chop 3sec/Speed 5. scrape down the sides with a spatula.
2. Add Butter and Olive oil. Saute 3 mins/120°C/speed 1.
3. Insert butterfly whisk. Add Arborio rice, saute 1 min/120°C/"Counter-clockwise operation" /speed 1.5/with NO measuring cup
4. Add white wine and saute 2 mins/Varoma/"Counter-clockwise operation" /speed 1.5/with no measuring cup
5. Put asparagus into a varoma dish, then put the lid on.
6. Add chicken stock, mushroom and half of the amount of pancetta pieces, cook 15 mins/100°C/"Counter-clockwise operation" /speed 1.5/with veroma dish on top of the lid, NO measuring cup
7. Transfter into a themo server or replace the varoma dish with the measuring cup and let risotto rest in the thermomix for 5 mins before serving.
8. While waiting for the risotto rest, pan fry the left over pancetta, put pancetta and asparagus on top of the dish while serving. Garnish with parsley.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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