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risotto with red quiona/rocket/mushrooms



6 portion(s)


  • 180g Aborio Rice, italian
  • 100g red quiona, australian
  • 1 leek (white part)
  • 1 clove garlic
  • 1 Thyme, small bunch
  • 1 lemon
  • 100g parmesan grated, grate in tmx


  • 200g mushroom sliced, field are best more taste or do mixture
  • 80g frozen peas
  • 40g rocket


  • 800g stock, you can use chicken or for vego use 800g water and tmx stock paste to taste aprox 1-2tbs

Recipe's preparation

  1. place leek,garlic in bowl and chop 3secs

    /speed 5


    add butter and olive oil/thyme and saute 3mins/veroma/speed 1


    add rice/quiona and saute 1min/veroma/speed1 without mc


    scrape bottom jug to loosen rice/quiona mix then add  800g stock/mushrooms use spatula to scrape loose bottom again then cook for 11mins/100g/rev/speed 1,then add frozen peas and cook for further 4-5 mins mins  it is quite soupy till after it has been left to stand,i poured into thermoserver added rock

    et and stirred through some parmesan cheese and seasoned with salt pepper and a squeeze of lemon


    the quiiona adds a different texture to risotto a little crunch andf of course protien


  2. Describe the preparation steps of your recipe


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i had no frozen peas when i converted this recipe so i used fresh corn adding at same stage but i think peas would be better

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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