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1 Vegetable Risotto

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Vegetable Risotto

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Ingredients

6 portion(s)

Risotto

  • 40 g parmesan cheese
  • 30 g olive oil
  • 40 g Butter
  • 350 g Mixed vegetables eg Celery, Onion, Garlic, Leek, Capsicum, Carrot, Spring onion
  • 1-2 tablespoons vegetable stock
  • 320 g arborio rice
  • 720 g water
  • 420 g Can diced Tomato's
  • 60 g dry white wine
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  • 6
    38min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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
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Recipe's preparation

    Vegetable Risotto

  1. Grate Parmesan Cheese 10 sec sp 10, set aside

    Place vegetables cut to medium size into bowl & chop 10 sec on sp 4, scrape down sides of bowl and add Oil & Butter. Cook for 4 mins Veroma temp sp 1 Counter-clockwise operation 

    Insert butterfly & add Rice & Wine cook for 3 min Veroma sp 1 Counter-clockwise operation Without measuring cup

    Add Water, Stock & tomato's stiring the bottom to loosen

    Cook for 13 min 100 deg sp 1.5 Counter-clockwise operation without measuring cup and put basket on top of the lid. Once cooked sprinkle reserved Parmesan Cheese and let sit for 5 mins before serving

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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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Comments

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  • Love this recipe ...

    Submitted by elisabre on 11. January 2020 - 16:37.

    Love this recipe

    cheap and easy meal that you can sneak lots of veg into. It's great for toddlers. I like that it's a tomato base and not just a stock/cream base it's nice way to mix up risotto on the menu.

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  • Love a recipe you can adapt to whatever you have...

    Submitted by elenore1973 on 4. December 2019 - 20:55.

    Love a recipe you can adapt to whatever you have on hand. I didn’t have enough Arborio rice so substituted the shortfall with sushi rice and it gave it a lovely texture and consistency. I made this as a side to go with lamb shanks that were cooking in the slow cooker so used the liquid base out of that rather than the can of tomatoes and just topped it up with water. Was a great combo!

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  • I cook this recipe almost every week and my family...

    Submitted by mgralow on 5. July 2018 - 23:16.

    I cook this recipe almost every week and my family love it. Many thanks!

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  • Sorry this risotto was not my favourite I had...

    Submitted by CMC81 on 18. April 2018 - 21:37.

    Sorry this risotto was not my favourite I had quite a few issues and followed the recipe exactly 😭 won’t make again flavour wasn’t very good.

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  • Lovely flavour!

    Submitted by mmcrg on 16. January 2018 - 08:09.

    Lovely flavour!

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  • We loved this risotto! Delicious flavour and ...

    Submitted by BKBK9 on 19. August 2017 - 21:52.

    We loved this risotto! Delicious flavour and
    best way to use up loads of veges thanks for sharing !

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  • Such a great risotto recipe I just used up all the...

    Submitted by perrin7jones@gmail.com on 25. June 2017 - 17:47.

    Such a great risotto recipe! I just used up all the last bits and pieces in the vege cabinet and it was so tasty. I didnt have a can of tomatoes so I used 2 tomatoes and a part of a jar of tomato passata sauce that i had left over. My 2 year old loved it too. Not so lucky with the fussy 5 year old though! Plenty for lunch tomorrow too!

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  • I used butternut pumpkin, celery, carrot, spring...

    Submitted by cookingdetails on 5. April 2017 - 21:38.

    I used butternut pumpkin, celery, carrot, spring onions and half an apple! which totalled about 425 grams. It still cooked beautifully.

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  • Great recipe! I've made this

    Submitted by Ferno on 1. December 2016 - 23:04.

    Great recipe! I've made this 3 times now and knowing that I can hide 5-6 different veggies in one meal makes it even better!

    I've used fresh tomatoes every time and just chopped it up at the very start and put it aside until the recipe calls for it.

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  • Very easy and delicious! I

    Submitted by Keryma on 5. November 2016 - 21:37.

    Very easy and delicious!

    I loved this recipe as allowed me to use whatever veggies I had on hand. 

     

    Thanks for sharing!

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  • What a lovely recipe, thanks

    Submitted by PatinaM on 7. October 2016 - 23:16.

    What a lovely recipe, thanks so much for sharing this tmrc_emoticons.)

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  • SO good! One of my go to

    Submitted by kaoma.massa on 18. September 2016 - 04:14.

    SO good! One of my go to meals (just about every week!) that is easy and so delicious! Wouldn't change a thing. Also, the perfect way to use up any left over vegetables at the end of the week!

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  • This risotto is really

    Submitted by naomibechaz on 30. August 2016 - 19:11.

    This risotto is really delicious! An absolutely favourite in our household and a yummy, quick way to get a good veggie fix. A really great mid week meal. I would highly recommend tmrc_emoticons.) Thanks for the recipe!

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