 In Australia it has just turned to autumn, my favourite time of the the year. There is a glut of cheap end of summer produce around and it is not so hot during the day.
I love a good risotto, but am mindful of the the high glycemic nature of eating arborio rice. This risotto uses less rice and more vegetables, to create a healthier and seasonal vegetable risotto.
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 The beautiful Tarra River Over Christmas we went away to our favourite camping spot in the Strezlecki ranges, to a caravan park in the middle of the bush with no mobile phone reception (yay...freedom), however it does have a loo & shower block and powered sites! So off we go with our tent and Thermomix. Who says camping needs to be fried eggs for brekky, sandwiches for lunch and a BBQ for dinner. Here is our camping menu. Day 1 Dinner - Mushroom risotto with red wine and rosemary, and a garden salad Day 2 Breakfast - Green Smoothie Lunch - (while hiking) - avocado and vegemite sandwiches on gluten free bread - ok, not very gourmet but it had to be portable and I did make the GF bread in the TM before coming camping Pre-dinner - Hummus with dukkah Dinner - Steamed vegetables with yummy toppings Day 3 Breakfast - Green Smoothie Lunch - quinoa with corn, steamed omelette, and garden salad Pre-dinner - the rest of the hummus Dinner - Hot potato salad Day 4 Breakfast - Green Smoothie Risotto tends to be one of those things you make way too much of and it does not reheat well on the stove or in the Thermomix. You can nuke it in the microwave if you want, however I don't own one and I dislike the concept. You can reheat in a baking dish in the oven of course, however to make a different meal I love making patties.
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