Mushroom, tomato and pea risotto (with quinoa and brown rice)

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Mushroom, tomato and pea risotto (with quinoa and brown rice)

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Ingredients

6 portion(s)

Risotto

160 g quinoa, (1 cup)
200 g brown rice, (1 cup)
1 leek, sliced into quarters
2-3 cloves garlic
30 g EVOO (extra virgin olive oil)
200 g sliced mushrooms, (mixture is nice, I used button and portobello)
2 tbsp Vegetable stock paste
815 g water
250 g frozen peas, (1 cup)
1 tbsp Nuttelex or other dairy free spread, (optional)
200 g semi dried tomato, chopped finely
1 sprig parsley leaf

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6

1h 5min

Preparation 15min

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
1st main course 2nd main course Appetizer Main course Side dish Starter Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Easy Quick Dinner Lunch Rice dish

Recipe's preparation

Preparation

1. Place leek and garlic cloves in thermomix. Chop for 3-5 seconds on speed 5. Repeat step for desired consistency.

2. Add EVOO and saute at 100 degrees for 3 minutes, speed 1.

3. Drain excess water from quinoa and add it to thermomix along with rice, mushrooms, stock, parseley and water.

4. Cook for 25 minutes on 100 degrees, "Counter-clockwise operation" , speed 1.

5. Add peas and nuttelex then Cook for a further 25 minutes on 100 degrees, "Counter-clockwise operation" , speed 1.

6. Pour risotto into your Thermoserver, stir in semi dried tomatoes and place lid on for a few minutes (to aid with consistency).

7. Serve with cracked pepper and herbs.

Cooking Risotto

1. Place leek and garlic cloves in thermomix. Chop for 3-5 seconds on speed 5. Repeat step for desired consistency.

2. Add EVOO and saute at 100 degrees for 3 minutes, speed 1, with MC inserted.

3. Drain excess water from quinoa and add it to thermomix along with rice, mushrooms, stock, parseley and water.

4. Insert MC, cook for 25 minutes on 100 degrees, "Counter-clockwise operation" , speed 1.

5. Add peas and nuttelex then cook for a further 25 minutes on 100 degrees, "Counter-clockwise operation" , speed 1, with MC inserted.

6. Pour risotto into your Thermoserver, stir in semi dried tomatoes and place lid on for a few minutes (to aid with consistency).

7. Serve with cracked pepper and herbs (optional).

Time Savers

1. For a quick alternative to slicing mushrooms, put them in the thermi after you saute the leek and garlic and chop on speed 3-4 for a few seconds.

2. For a quick alternative to chopping the semi dried tomatoes, place in thermi after you have poured risotto into thermoserver and chop on speed 4 for a few seconds.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

I found that the thermi worked best without the butterfly inserted, but did insert it for the seond portion of the cooking.

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.