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 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 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.
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Recipe's preparation
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 cupAdd 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
Vegetable Risotto
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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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.
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Comments
Add a commentDelicious! Added more veges but worked great ...
Delicious! Added more veges but worked great
Will def make it again
Really tasty and super easy. ...
Really tasty and super easy.
I was in a rush for a quick meal so threw in half a bag of frozen veggies and some pre cooked pumpkin. I also threw in about 2 tablespoons of nutritional yeast for extra vitamins and flavour Took me less than 10 minutes to prepare and was on the table in under 30 mins. Everyone loved it, this will become a family favourite and a go to meal on busy work nights.
Pretty nice! Like another commenter, I liked the...
Pretty nice! Like another commenter, I liked the tomato base, was exactly what I felt like having when I saw the recipe pop up.
I used carrot, zucchini, red capsicum, mushroom, spinach with spring onion and garlic. Also added some grated lemon rind, Italian parsley and black pepper to finish it off. It did need longer cooking though to absorb all the liquid.
Easy dinner and I'll definitely make it again.
Love this recipe ...
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.
Love a recipe you can adapt to whatever you have...
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!
I cook this recipe almost every week and my family...
I cook this recipe almost every week and my family love it. Many thanks!
Sorry this risotto was not my favourite I had...
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.
Lovely flavour!
Lovely flavour!
We loved this risotto! Delicious flavour and ...
We loved this risotto! Delicious flavour and
best way to use up loads of veges thanks for sharing !
Such a great risotto recipe I just used up all the...
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!
I used butternut pumpkin, celery, carrot, spring...
I used butternut pumpkin, celery, carrot, spring onions and half an apple! which totalled about 425 grams. It still cooked beautifully.
I dont have any wine at home but have started...
I dont have any wine at home but have started making this recipe! Any ideas what I can substitute?
Great recipe! I've made this
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.
Very easy and delicious! I
Very easy and delicious!
I loved this recipe as allowed me to use whatever veggies I had on hand.
Thanks for sharing!
What a lovely recipe, thanks
What a lovely recipe, thanks so much for sharing this
SO good! One of my go to
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!
This risotto is really
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
Thanks for the recipe!