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Variation Bacon, Sweet Potato, Pea and Corn Risotto


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Ingredients

6 portion(s)

Bacon, Sweet Potato, Pea and Corn Risotto

  • 60 g Parmesan cheese, cut into cubes
  • 1 --- onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 20 g olive oil
  • 30 g Butter, cut in cubes
  • 150 g shortcut bacon, diced
  • 1 --- Cup White Wine
  • 3 --- chicken stock cubes
  • 360 g Aborio Rice
  • 750 g water
  • 150 g frozen peas
  • 150 g Frozen Corn
  • to taste sea salt and black pepper
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Recipe's preparation

  1. Place onion & garlic and into bowl and blitz til small dice
  2. Change to stirring blade, Scrape down sides of bowl.
  3. Add bacon, oil and butter and saute 7mins/100degrees/Speed 1.
  4. Insert butterfly, then add rice and wine.

    Saute 3min/100deg/Speed 1.

    Add stock cubes and 1 cup water.

    Cook 5mins/100degrees/speed 1.

    Place simmering basket on to of lid to prevent splatter

    Add 2nd cup water, cook 5 mins/100deg/speed1

    Add 3rd cup water, cook 5 mins/100degrees/speed1
  5. Add mushrooms and cook for 5-10 mins/100deg/speed 1
  6. Remove butterfly.

    Add 1/2 of the parmesan cheese and mix through.

    Put lid on and allow to rest for 5 minutes.
  7. Top with remaining Parmesan Cheese and serve.

    Add Salt and Pepper to taste.
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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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