Creamy Rice Dish with Fresh Salad
Main course
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This creamy rice dish with fresh salad is an absolute highlight for spring! The risotto, refined with tender peas and aromatic Parmesan, gets a surprising freshness from the crunchy lettuce. I especially like to make this dish when I need to be quick, but still want something special on the table. The preparation in the Thermomix® is very easy and the result tastes simply delicious. Served with crispy baguette crumbs and shaved Parmesan, it becomes a feast for the senses. A vegetarian dish that is guaranteed to please everyone!
Ingredients (14 ingredients)
-
1.2 Liter Chicken broth
-
2 clove Garlic
-
2 piece Onions
-
6 tbsp Olive oil
-
300 g Risotto rice
-
200 ml White wine
-
1 piece Baguette
-
1 piece Chili pepper red
-
2 tbsp Thyme fresh
-
0.5 Kopf Salad Lettuce
-
100 g Peas frozen
-
80 g Parmesan grated
-
20 g Parmesan shaved
-
3 tbsp Butter
Preparation (10 steps)
Prepare broth
Bring 1.2 liters of chicken broth to a boil in a pot and keep warm.
Chop onions and garlic
Place 2 onions and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5.
Sauté onions and garlic
Add 6 tbsp olive oil and sauté for 3 min./120°C/speed 1.
Sauté rice
Add 300 g risotto rice and sauté for 3 min./100°C/speed 1 without reverse.
Deglaze with white wine
Add 200 ml white wine and let it reduce for 1 min./100°C/speed 1 without reverse.
Cook risotto
Add enough hot broth to cover the rice. Cook for 20-25 min./100°C/gentle stir setting without reverse, gradually adding the remaining broth as soon as the liquid has been absorbed.
Prepare baguette
Cut 1 baguette into thin slices and spread on a baking sheet. Dry in a preheated oven at 100°C for approx. 10 min.
Prepare baguette crumbs
Cut the dried baguette into small cubes. Cut 1 clove of garlic into thin slices and 1 red chili pepper into thin rings. Heat 3 tbsp olive oil in a pan and roast the baguette cubes, garlic, chili and 2 tbsp fresh thyme for 3-4 min. until golden brown and lightly salt.
Add peas and cheese
Add 100 g frozen peas to the mixing bowl 5 min. before the end of the cooking time. Add 80 g grated Parmesan and 3 tbsp butter and stir in for 1 min./60°C/speed 2.
Mix in salad and serve
Wash, spin dry and cut 0.5 head of lettuce into fine strips. Toss the lettuce with the risotto and season with salt and pepper. Serve with the roasted baguette crumbs and 20 g shaved Parmesan.
Finished cooking? Great! 🎉
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Created by
Lena Garcia
1
Rezept
0
Kochbücher
Allergens
- Milk
- Celery
- Gluten-containing cereals
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