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Mushroom risotto


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4

Ingredients

4 portion(s)

Mushroom risotto

  • 500 grams Mixed mushrooms, shitake, flat, field, button - sliced
  • 4 tablespoon olive oil
  • 2 cloves garlic
  • 2 tbsp parsley,fresh, chopped
  • 1 onion, quartered
  • 320 grams arborio rice
  • 780 grams filtered water
  • 1.5 tbsp Vegetable stock paste
  • 1 tbsp tarragon, fresh, finely chopped
  • salt, to taste
  • pepper, to taste
  • 75 grams Parmesan cheese, optional
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Recipe's preparation

    Mushrooms
  1. Saute mushrooms briefly in a pan on stovetop with 2 tbsp olive oil.  Once juices begin to draw add garlic and parsley.  Saute for another minute then cover, take off heat and set aside.

  2. Risotto
  3. Place quartered onion in mixing bowl chop 4 sec/speed 5 with measuring cup in.

  4. Add 20g olive oil saute 3min/120 degree/speed 1 with measuring cup in.

  5. Insert butterfly whisk.  Add rice, saute 1min/120 degrees/Counter-clockwise operation speed 1.5 without measuring cup

  6. Add stock paste and water.  Cook 15min/100 degrees/Counter-clockwise operation speed 1.5 with measuring cup in.

  7. Transfer to thermoserver and stir through chopped tarragon, reserved mushrooms, half the parmesan cheese and salt and pepper to taste.

  8. Serve with parmesan cheese and cracked pepper

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Accessories you need

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Tip

You can substitute 60g of water with 60g of dry white wine and add in step 3.  Saute for 2 minutes rather than 1 then reduce cooking time in step 4 to 14 minutes. 


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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Comments

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  • Very good , a little bit gluie so next time I...

    Submitted by Amazing1 on 23. June 2019 - 05:08.

    Very good , a little bit gluie so next time I would add a little more water. otherwise a good recipe.

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  • I made this last night for dinner and it was...

    Submitted by coxie1958 on 2. December 2018 - 18:21.

    I made this last night for dinner and it was delicious and full of flavour. I used 3 different lots if mushrooms and the hint of the tarragon was great. Will make again. Thank u for this recipe.

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  • yummy!

    Submitted by Louie82 on 16. November 2018 - 23:34.

    yummy!

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  • My husband made me this dish for mothers day...

    Submitted by Wholefoodhealth on 13. May 2018 - 19:48.

    My husband made me this dish for mothers day tonight. He slightly adjusted it by adding 2 tablespoons of truffle oil into the mushrooms after they cooked then topped the risotto with lemon. Sooo delicious. We will make it again.

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  • Very very tasty, cooked twice in 2 weeks. Lovely...

    Submitted by tilly48 on 1. April 2018 - 21:11.

    Very very tasty, cooked twice in 2 weeks. Lovely with pork chops.

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  • Absolsutely LOVE this recipe

    Submitted by goddess333 on 12. July 2017 - 13:42.

    Absolsutely LOVE this recipe tmrc_emoticons.-)

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  • Added 100gms bacon and another onion to mushroom...

    Submitted by poppyb on 3. January 2017 - 15:39.

    Added 100gms bacon and another onion to mushroom mix was delicious

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  • Very nice meal 

    Submitted by traceylang22 on 9. October 2016 - 15:58.

    Very nice meal 

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  • Hi, instead of water and

    Submitted by Anntes on 22. August 2016 - 14:08.

    Hi, instead of water and vegetable paste i used liquid chicken stock with same quantity of water as in recipe and half button and portabello mushrrooms, cooked 2mn longer to be so watery and my family loved it 

    (PS did not add tarragon as family dont like it)

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