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1 Bacon, Sweet Potato, Pea and Corn Risotto

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Bacon, Sweet Potato, Pea and Corn Risotto

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Ingredients

6 portion(s)

Bacon, Sweet Potato, Pea and Corn Risotto

  • 60 g Parmesan cheese, cut into cubes
  • 1 --- onion, peeled and halved
  • 2 cloves garlic, peeled
  • 3 sprigs parsley, leaves only
  • 20 g olive oil
  • 30 g Butter, cut in cubes
  • 150 g shortcut bacon, diced
  • 60 g white wine
  • 2 tbsp Vegetable stock paste
  • 250 g sweet potato, cut into 2cm cubes
  • 360 g Aborio Rice
  • 150 g frozen peas
  • 150 g Frozen Corn
  • 900 g water
  • to taste sea salt and black pepper
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Recipe's preparation

  1. Add Parmesan into bowl and grate 10sec/speed 9. Set aside. Clean and dry bowl.
    Add frozen peas and corn to Themoserver and cover with boiling water, set aside to thaw.
  2. Place onion, garlic and parsley into bowl and chop 3sec/speed 7.
  3. Scrape down sides of bowl.
  4. Add bacon, oil and butter and saute 3min/Varoma/Rev/Speed 1.
  5. Insert butterfly, then add rice and wine. Saute 2min/100deg/Reverse/Speed 1.
  6. Add stock, sweet potato and water. Ensure max bowl amount is not exceeded. Cook 15mins/100degrees/reverse/speed 1. Place simmering basket on to of lid to prevent splatter
    Mean while drain peas and corn and return to Thermoserver.
  7. Remove butterfly. Pour risotto into Thermosever sprinkle with 1/2 of the parmesan cheese and mix through. Put lid on Thermoserver and allow to rest for 5 minutes.
  8. Top with remaining Parmesan Cheese and serve. Add Salt and Pepper to taste.
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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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