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Silver beet risotto



4 portion(s)


  • 720 g water
  • 1 bunch Silver beet (swiss chard)
  • 2 tablespoon olive oil
  • 2 leeks, medium, chopped, white part only
  • 2 clove garlic
  • 320 g arborio rice
  • 60 g white wine
  • 2 tsp Veg Stock Paste
  • 60 g lemon juice
  • 1 tbsp lemon rind, finely grated
  • 1/3 bunch Fresh Flat Leaf Parsley
  • 1/3 bunch finely chopped dill
  • 50 g toasted pine nuts
  • 1 1/2 tbsp extra virgin olive oil
  • 65 g fetta crumbled
  • 1 lemon, cut into wedges to serve

Recipe's preparation

  1. Cut the silver beet stalks away from the leaves.  Trim 2 cm off the end of the stalks & disregard, cut remaining stalks into 5-10 cm pieces. 


    Place the silver beet leaves only & parsley into Thermomix, chop Speed 5 for 10-20 seconds using the spatula.  Set aside


    Chop silver beet stalks, leeks & garlic on Speed 7 for 2 seconds. 


    Add olive oil

    Saute 2.5 minutes 100C speed 1


    Add rice & wine & saute 100C, for 1 minutes


    Add water & veg stock, cook 100C, speed 2 for 10 minutes


    Add in the shredded silver beet leaves & parsley and incorporate with the spatula then cook for 5 minues, 100C speed 


    Transfer to Thermoserver or large Bowl

    Stir in lemon juice & dill & 1/2 of the pine nuts


    Serve in bowls topped with lemon rind, lemon wedges, extra virgin olive oil, pine nuts & fetta



Accessories you need

  • Spatula TM31
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You will need about 1 bunch of silver beet for this recipe

Careful not to over fill the bowl

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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