Creamy Risotto with Wild Garlic
Rice or Noodle Salad
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy risotto with wild garlic, prepared in the Thermomix®, is a vegetarian main course with an Italian flair. The main ingredients are wild garlic, risotto rice, onions, white wine and vegetable broth. In about 50 minutes, a gluten-free dish for 4 servings is created. Ideal as a hearty meal in spring or as an appetizer for lovers of Mediterranean cuisine.
Ingredients (10 ingredients)
-
60 g Wild Garlic
-
2 Stück Onions
-
300 g Risotto Rice
-
2 EL Olive oil
-
100 ml White wine
-
1 l Vegetable broth
-
3 EL Grated Parmesan
-
40 g Butter
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (7 steps)
Prepare wild garlic
Wash 60 g wild garlic, shake dry and chop roughly. Then add to the mixing bowl and chop for 5 sec./speed 7. Transfer and set aside.
Chop onions
Peel, quarter and add 2 onions to the mixing bowl. Chop for 3 sec./speed 5. Scrape down from the edge with the spatula.
Sauté onions
Add 2 tbsp olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Sauté rice
Add 300 g risotto rice and sauté for 2 min./120°C/speed 1 without the measuring cup.
Deglaze with liquid
Add 100 ml white wine (or apple juice) and reduce for 1 min./100°C/speed 1 without the measuring cup.
Cook risotto
Add 1 liter vegetable broth and salt. Cook for 30 min./100°C/gentle stir setting/reverse rotation without the measuring cup. Use the spatula to move the rice occasionally.
Finish
Add 3 tbsp grated Parmesan, 40 g butter and the chopped wild garlic. Stir in for 1 min./50°C/gentle stir setting/reverse rotation. Season with pepper and serve.
Finished cooking? Great! 🎉
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