THERMOMIX ® RECIPE

1 Beetroot Risotto with Persian Feta and Pine Nuts . . . HOWEZAT!

Recipe's preparation

1. Cube parmesan cheese, add to bowl.  Speed 9 for 10 seconds.  Set aside.

2. Peel the beetroots and cut each end off.  Rinse off the beetroots and roughly chop.

3. Add roughly chopped beetroot to the bowl, chop on speed 8 for 5 seconds.  Set aside.

4. Add butter, garlic and onion to the TM bowl.  chop 3 seconds, speed 7.  Scrape sides of bowl.

5. Saute for 3 minutes, Vamoma temp, speed 1.

6. Insert butterfly, add rice and wine.  Cook for 3 minutes, Vamoma temp, speed 1-2, REVERSE.

7. Add stock, beetroot and water.  Cook at 100 degrees for 17 minutes, REVERSE, speed 1.

8. Turn oven to 180 degrees in readiness for the pine nuts.

   Pour the risotto into a Thermoserver and stir through parmesan.  Allow to sit for 5 minutes.  

9. Place a handful of pine nuts to a small tray and bake for 5 minutes or until toasted.  Careful, as they will turn brown and overcook really quick.

10. Serve up the risotto in bowls, sprinkle with Persion Fetta and Pine Nuts before serving.