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
8Recipe 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.
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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