- 2 small onions, peeled and cut in half
- 2 large garlic cloves, peeled
- 40 grams Butter
- 40 grams olive oil
- 2 tablespoons thyme leaves
- 2 lemons, rind shaved from one in long strips, zest of the other finely grated
- 320 grams risotto rice
- 500 grams brussel sprouts, 200g shredded and 300g quatered
- 60 grams dry white wine
- 1-2 tablespoons Vegetable stock paste
- 720 grams water
- 400 grams olive, sunflower or grapeseed oil
- 60 grams parmesan, grated
- 40 grams blue cheese
- 10 grams Tarragon, chopped
- 2 teaspoons lemon juice
- Salt and pepper, to taste
35h 0minPreparation 35h 0minBaking/Cooking
Recipe is created for
TM 5Please 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!
Place the brown onion and garlic cloves into the TM bowl and chop 5 seconds at speed 6. Scrape down the sides of the bowl.
Add butter and olive oil, and saute 3 minutes/120 degrees/speed 1.
Add the thyme and lemon strips and saute a further 2 minutes/120 degrees/speed 1.
Insert the butterfly whisk and add the rice, along with the shredded brussel sprouts. Saute 1 min/120 degrees//speed 1.5, without measuring cup.
Add white wine and saute 2 min/Varoma//speed 1.5.
Add stock paste and water, and cook 13 min/100 degrees//speed 1.5, placing the simmering basket instead of the measuring cup onto mixing bowl lid.
While the rice is cooking, pour the 400g oil into a large saucepan (it should come 2 cm up the sides). Place on high heat and, once very hot, use a slotted spoon to add a handful of the quatered sprouts. Fry until golden and crispy, the transfer to kitchen towel and keep warm whilst continuing with the remaining brussel sprouts.
When the rice is done, transfer to a thermoserver, stir through parmesan, blue cheese, lemon zest and half the fried sprouts.
Serve with the remaining sprouts spooned on top with a drizzle of lemon juice.
Accessories you need
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.
Other users also liked...
- Iranian Eggplant and Chickpea Stew
- Quorn Chicken Style and Mushroom Stroganoff
- Kisir - Turkish Tabbouli
- Sweet & Sour (not Pork) Cauliflower
- Moroccan eggplant with cauliflower mash
- Beetroot Burgers
- Veggie Loaded Wholefood Pasta Sauce
- The Best Ever Vegan Vegetable Bake
- Onion fritters
- Creamy Coconut Sweet Potato & Chick Pea Curry
- Mum’s “Cheese” and Spinach Pie (GF, DF)
- Seham’s Hommus & Foul
- Lemon Drizzle Cake
- Spanish Cheesecake
- Home-made Chai
- Spring Green Smoothie
- Dried pear, date and almond loaf
- Almond Berry Muffins
- Pea and Mint Croquettes
- Indian Cauliflower Rice
- Faux Gras (vegetarian Foie Gras) from David Lebovitz
- Berry Green Smoothie
- Blueberry & Banana Breakfast Muffins (adapted from My Darling Lemon Thyme)
- Layali Lubnan (Lebanese Nights) by Layelle
- Cinnamon Star Bread
- Iranian Eggplant and Chickpea Stew
- Red Thai Chicken, Coconut & Kaffir Lime Soup
- Sugar Cookies
- Easter Egg Buns
- Mee Rebus
- Slow cooked lamb, sweet potato mash and steamed cabbage
- Boobie Biscuits
- Gluten Free Baked Donuts
- Apricot, Pinenut and Rosemary Shortbread Gluten Free
- Fig Honey Almond Tart