THERMOMIX ® RECIPE
- 6 Beetroot (medium-sized), approx. 600 grams, washed
- 60 grams Parmesan cheese, cubed
- 10 grams Butter
- 1 small onion, quartered
- 1 clove garlic
- 50 grams white wine
- 1.1 litre water
- 2 tablespoons TM Vegetable or Chicken Stock
- pine nuts
- Persian Feta
- 350-400 grams Aborio Rice
Recipe is created for
Cube parmesan cheese, add to bowl. Speed 9 for 10 seconds. Set aside.
Peel the beetroots and cut each end off. Rinse off the beetroots and roughly chop.
Add roughly chopped beetroot to the bowl, chop on speed 8 for 5 seconds. Set aside.
Add butter, garlic and onion to the TM bowl. chop 3 seconds, speed 7. Scrape sides of bowl.
Saute for 3 minutes, Vamoma temp, speed 1.
Insert butterfly, add rice and wine. Cook for 3 minutes, Vamoma temp, speed 1-2, REVERSE.
Add stock, beetroot and water. Cook at 100 degrees for 17 minutes, REVERSE, speed 1.
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.
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.
Serve up the risotto in bowls, sprinkle with Persion Fetta and Pine Nuts 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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