This is the only risotto recipe you will ever need. Pick your ingredients based on what’s in the fridge and tailor the flavours to your family’s preferences. Just so we’re clear, I don’t want you turning the oven on just to roast a bit of pumpkin! Maybe you’ve got leftovers from last night’s roast dinner, or you’ve got muffins baking so you sneak in a tray of veggies. Maybe you’ve got a tiny bit of leftover meat sauce that didn’t fit in your lasagne. Or maybe you’re steaming eggs for tomorrow’s lunch and you pop the steaming tray on top filled with that lonely head of broccoli. It’s all about getting creative and cooking smarter.
Serves 4
+ vegetarian (option)
+ quick fix
Ingredients
Leek, Red Asian shallots)
Garlic cloves, peeled
Olive oil
Arborio rice
Stock (Chicken stock, Vegetable stock or Water and
White wine
Ready-to-eat vegetables (Spinach, Chopped tomatoes,
Defrosted frozen peas or Corn, Steamed asparagus,
Beetroot or Broccoli, Grated zucchini)
Ready-to-eat meat, or Extra vegetables (Roast lamb,
Cooked prawns, Beef ragù, Shredded chicken,
Fried chorizo, Bolognaise sauce)
Dairy (Butter, Mascarpone, Grated cheese, Cream)
Toppings (Greek feta, Ricotta cheese, Burrata, Fresh mint,
Basil or Parsley, Toasted pine nuts, Olives, Pesto, Rocket, Facon)
Method
This recipe can be found on page 183 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes and accessories for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 2,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
