3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Yummy Beetroot Risotto


Print:
4

Ingredients

6 portion(s)

Beetroot mix

  • 300 grams Beetroot
  • 500 grams water
  • 2 sprigs roesmary
  • 2 sprigs Tyme
  • 1 level tablespoon sugar
  • 1 level tablespoon olive oil
  • 3 cloves garlic
  • 80 grams red wine vinegar

Risotto

  • 55 grams Parmigiano-Reggiano
  • 80 grams onion
  • 40 grams Butter
  • 20 grams olive oil
  • 320 grams arborio rice
  • 60 grams dry white wine
  • 520 grams water
  • 2 level tablespoons Thremomix vege stock paste
  • 300 grams beetroot juice, From when you roast the beetroot
  • 300 grams cut beetroot
  • Salt and pepper
  • 6
    1h 31min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
5

Recipe's preparation

    Roasting Beetroot
  1. Heat the oven to 180C.

    Peal and cut beetroot into 3cm x 3cm pieces and place in a oven dish.

    Add the remaining ingredients and place in the oven for 1 hour or unitl cooked.

  2. Strain the beetroot and keep the liquid.

    Dice beetroot into small .5cm pieces.

  3. Making the Risotto
  4. Place 3cm pieces of Parmigiano-Reggiano into the Closed lid and grate for 10 on speed 10.

    Transfer and set aside.

    Clean and dry mixing bowl.

     

  5. Place oinon in the Closed lid cut on speed 5 for 3 sec

    Scrape down the sides of the mixing bowl with a spatula and add in 20 grams of butter, 20 grams olive oil and 320g risotto rice.

    Cook for 5 min 120C speed 1.5Counter-clockwise operation

    Add 60g white wine and place in your butterfly whisk.

    Cook for 2 min 120C speed 1.5Counter-clockwise operation

    Scrape the bottom of the mixing bowl to loosen the rice.

    Add in Stock paste, 520 grams water Cook for 13 min 100C speed 1.5Counter-clockwise operation Place simmering basket on top of the lid instead of the measuring cup.

     

  6. Add in beetroot juice, 20grams butter and your reserved Parmigiano-Reggiano

    Cook for 5 min 100C speed 1.5Counter-clockwise operation Place simmering basket on top of the lid instead of the measuring cup.

  7. Mix in cut beetroot and

    Serve Immediately

10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

You can half the recipe.


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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.