Creamy risotto with broad beans and squid
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
This Thermomix® recipe for Creamy risotto with broad beans and squid is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This risotto with broad beans and squid is a tasty and comforting springtime dish. I love the combination of the sweetness of fresh broad beans with the slightly rubbery texture of the squid. It's a dish that I often prepare for a Sunday lunch with the family. The preparation is quite simple with the Thermomix®, which allows me to fully enjoy the moment. Feel free to add a little lemon zest to enhance the flavors. A real delight!
Ingredients (10 ingredients)
-
1 c.à s. of olive oil
-
15 g of grated gruyere
-
to taste Aromatic herbs: fish mixtures
-
1 piece lemon
-
1 l of poultry broth
-
10 cl of white wine
-
100 g of broad beans
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1 échalote shallot
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5 piece frozen squid
-
50 g of special risotto rice
Preparation (8 steps)
Preparation of ingredients
Peel and finely chop the shallot. Prepare the poultry broth. Lightly thaw the squid and cut into rings.
Chop the shallot
Put the shallot in the Thermomix bowl and chop 3 Sec./Level 5.
Sauté the shallot
Add the olive oil to the bowl and sauté 3 Min./120°C/Level 1.
Add the rice
Add the special risotto rice and sauté 2 Min./120°C/Level 1.
Deglaze with white wine
Deglaze with the white wine and let reduce 1 Min./100°C/Level 1 without the measuring beaker.
Cooking the risotto
Add the poultry broth, the aromatic herbs for fish and the broad beans. Cook 20 Min./100°C/Reverse direction Level 1.
Add the squid
Add the squid and cook 5 Min./100°C/Reverse direction Level 1.
Finish the risotto
Add the grated gruyere and the lemon juice. Mix 1 Min./Level 2 without heating.
Finished cooking? Great! 🎉
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Created by
Mathilde Leroy
3
Rezepte
0
Kochbücher
Allergens
- Milk
- Molluscs
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