Barley Risotto with Zucchini, Walnuts and Feta

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Barley Risotto with Zucchini, Walnuts and Feta

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Ingredients

4 portion(s)

Risotto

50 grams Parmesan cheese, cubed
1 clove garlic
1 lemon, zest and juice
2 sprigs parsley, leaves only
1 sprig Thyme, leaves only
80 grams leek, washed and cut into large chunks
200 grams pearl barely, soaked overnight
20 grams Butter
20 grams olive oil
60 grams white wine
500 grams water
1 tbsp vegetable stock consentrate
150 grams zucchini, cubed
100 grams Baby Spinach Leaves
100 grams feta
30 grams walnuts

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6

45min

Preparation 45min

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
Easy Dinner Lunch Main course Vegetarian

Recipe's preparation

1. Place spinach leaves into Thermoserver.

2. Grate parmesan cheese 10 seconds, speed 9. Set aside with spinach in Thermoserver.

3. Place 1 sprig parley into TM bowl & chop 3 seconds, speed 7. Set aside separately.

4. Place lemon zest garlic, thyme & 1 sprig of parsley into TM bowl & chop 10 seconds, speed 10.

5. Add leek & chop 4 seconds, speed 5.

6. Scrape down the sides of the bowl, add butter & oil and sauté for 3 minutes, Varoma, reverse speed 1.

7. Insert butterfly. Add pearl barley and wine into TM bowl and sauté for 2 minutes at 100oC on reverse, speed soft, without the MC.

8. Add stock paste & water and cook for 10 minutes at 100oC on reverse speed 1. (MC on)

9. Add zucchini and cook for another 15 minutes, 100oC, reverse, speed 1.

10.The risotto will still be quiet liquid, pour into Thermoserver over spinach and parmesan cheese, add cracked pepper & lemon juice and stir through. Allow to sit in Thermoserve for 10-15minutes.

11.Ladle into bowls and sprinkle with walnuts, crumbled feta and extra chopped parsley

Accessories you need

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Tip

Toast walnuts in 180oC oven for 5 minutes then lightly crush with the flat side of a knife.

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.