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1 Mushroom, Leek and Bacon Risotto

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Mushroom, Leek and Bacon Risotto

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Ingredients

4 portion(s)

Mushroom, Leek and Bacon Risotto

  • 1 leek, pale section only, washed, sliced roughly
  • 3 cloves garlic
  • 3 pieces bacon, shortcut, Dice or if you prefer you can blitz with the leek
  • 40 g Nuttelex
  • 40 g extra virgin olive oil
  • 60 g water
  • 350 g arborio rice
  • 840 g water
  • 1 tablespoons Chicken or Vegetable stock concentrate (TM)
  • 250 g mushrooms, Sliced or halved/quartered, see Notes before commencing
  • 2 tablespoon savoury yeast flakes
  • 100 g baby spinach, or more
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Recipe's preparation

    Risotto
  1. If you are cooking this for children or an adult who does not like visible signs of mushroom, please see the notes below before commencing.

    Add leek, garlic to the bowl, Chop / Speed 5 / 5 seconds / MC on. Scrape down sides. Repeat if necessary.
  2. Add bacon, nuttelex, olive oil, saute / 2 minutes / 100 degrees / Counter-clockwise operation Speed 1
  3. Insert butterfly (whether to use the butterfly or not is optional, risotto can be made without it. The most important thing is ensuring you are cooking in reverse) / add rice / saute / 1 minute / 120 degrees / Counter-clockwise operation speed 1.5
  4. Add 60g water, saute / 120 degrees / 2 minutes / Counter-clockwise operation sp1.5. Use spatula to scrape bottom of mixing bowl in clockwise direction to loosen rice.
  5. Add stock, savoury yeast flakes, sliced mushrooms, water. Use spatula to stir before cooking. Cook 14½ minutes / 100 degrees / Counter-clockwise operation / Speed 1.5 / MC off Basket on
  6. Add whole or torn spinach leaves to your thermoserver in two lots, half on the bottom, pour half of finished risotto on top, then remainder of spinach leaves, then remainder of risotto. Leave to sit for 10 minutes then mix and serve. Pepper to taste.
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11

Tip

If you do not need to be dairy free you can replace the savoury yeast flakes with parmesan cheese.

For even more flavour, use Portobello mushrooms. If your children do not like obvious slices of mushroom, add the mushrooms halved or quartered (depending on size) before step 1 and chop 5 seconds speed 4. Repeat if preferred. Perfect for kids.

If you want this recipe to be even quicker with prep, throw in roughly torn up bacon and blitz it with the leek and garlic.

Leaving the risotto to rest in the thermoserver at the end will allow it to cook a bit further, soak up a bit more liquid and wilt the spinach leaves. To give you an idea of quantity, this does enough for two meals each for both of my children (5 and 7) and lunch each for my husband and I. UPDATE: Next time I make this I plan on doing a mixture of blitzing and large dicing the mushrooms, so blitzing some at the beginning then adding a few large diced later on, to help get the kids use to the idea of munching on mushrooms.

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.

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Comments

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  • Delicious ! Thank you !

    Submitted by Lovely food on 19. January 2017 - 22:03.

    Delicious ! Thank you !

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  • This was a great way to get a quick meal on the...

    Submitted by s1968as on 27. December 2016 - 22:12.

    This was a great way to get a quick meal on the table... thanks

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  • Just made this for dinner and

    Submitted by Marnimaya on 1. February 2016 - 19:55.

    Just made this for dinner and it was fantastic swaped yeast flakes for Parmesan And butter for nuttelex .. So tasty thanks 

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  • Keryma wrote: can you help? I

    Submitted by oMo on 4. August 2015 - 22:09.

    Keryma

    can you help? I made leek and potato soup from the EDC book and is bitter! Tastes like raw onion/leek. Don't know what to do to correct the flavour. Is definitively cooked!

    which part of the leek did you use ?  all recipes I have seen say to only use the white.

    Fb: Thermo Amy + Gluten Free T

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  • can you help? I made leek and

    Submitted by Keryma on 4. August 2015 - 21:31.

    can you help? I made leek and potato soup from the EDC book and is bitter! Tastes like raw onion/leek. Don't know what to do to correct the flavour. Is definitively cooked!

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  • We had this for dinner

    Submitted by Dave.lisa on 4. August 2015 - 20:44.

    We had this for dinner tonight. It was very tasty!

    Great to find a dairy free risotto recipe!!!

     

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  • Excellent!!

    Submitted by oMo on 3. July 2015 - 11:44.

    Excellent!!

    Fb: Thermo Amy + Gluten Free T

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  • i added more mushrooms

    Submitted by birdbites on 30. June 2015 - 16:37.

    i added more mushrooms upfront per ur suggestion - the kids didn't know it.....and they LOVED it.  it was so good.....yum!

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  • Glad you liked it!  Thanks

    Submitted by oMo on 28. April 2015 - 22:41.

    Glad you liked it!  Thanks for leaving a comment and rating.  Cheers!

    Fb: Thermo Amy + Gluten Free T

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  • Made this tonight as a quick

    Submitted by Kreative Kappy on 28. April 2015 - 22:10.

    Made this tonight as a quick throw together meal and it was delicious - Hubby who is a bit over risotto (lol can you guess what my new go to meal is) asked for leftovers for lunch tomorrow. 

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