Creamy Risotto with Summer Vegetables
Main course
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Cook Time
50 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Creamy Risotto with Summer Vegetables is ready in 50 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy risotto with summer vegetables is a comforting and flavorful dish. I love making this risotto, especially when the garden vegetables are at their peak. The colorful peppers, Paris mushrooms and wild rocket bring a touch of freshness and deliciousness. Grated Parmesan adds an irresistible creaminess. It is a perfect dish for a sunny lunch or a convivial dinner with friends. Easy to make with the Thermomix®, it is ready in less than an hour. Feel free to vary the vegetables according to your desires and the season!
Ingredients (11 ingredients)
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500 g risotto rice (carnaroli, arborio...)
-
150 g parmesan
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1.75 l poultry stock
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Olive oil
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25 cl white wine
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1 piece onion (large)
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100 g wild rocket
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500 g Paris mushrooms
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4 piece peppers (of different colors)
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Salt or fine salt
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Pepper
Preparation (9 steps)
Vegetable preparation
Peel the onion and cut it in half. Rinse and dry the mushrooms. Cut the peppers into strips after seeding them. Roughly chop the rocket.
Chop the onion
Put the onion in the Thermomix bowl and chop 3 Sek./Stufe 5.
Cooking the vegetables
Add a drizzle of olive oil, mushrooms, peppers and chopped rocket to the Thermomix bowl. Sauté 10 Min./120°C/Stufe 1.
Adding the rice
Add the risotto rice to the bowl and mix 3 Min./100°C/Stufe 1/Linkslauf.
Deglaze with white wine
Pour the white wine into the bowl and mix 1 Min./100°C/Stufe 1/Linkslauf, without the measuring cup, to allow the alcohol to evaporate.
Cooking the risotto (first part)
Add 25 cl of hot poultry stock to the bowl. Mix 5 Min./100°C/Stufe 1/Linkslauf.
Cooking the risotto (second part)
Add 25 cl of hot poultry stock to the bowl. Mix 5 Min./100°C/Stufe 1/Linkslauf. Repeat this step until all the broth is used up (about 7 times).
Adding the parmesan
Add the grated Parmesan, salt and pepper to the bowl. Mix 1 Min./Stufe 2/Linkslauf.
Serve
Serve the hot risotto immediately, decorated with chopped almonds or hazelnuts and a drizzle of olive oil.
Finished cooking? Great! 🎉
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Created by
Chloe Muller
4
Rezepte
0
Kochbücher
Allergens
- Milk
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