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.
2 cloves garlic, peeled
25g each of butter and olive oil
2 ribs of celery finely sliced
1 large leek, halved longways and sliced
200g pumpkin, cut into 2cm cubes
200g zucchini cut into 3cm pieces
200g small button squash, quartered
1 large sprig of rosemary, leaves removed
1/2 cup frozen peas
75 ml white wine
200g arborio rice
2 Tbs stock concentrate (Page 17 Thermomix Everyday Cookbook)
a handful of fresh basil
large handful of fresh spinach
50g Parmesan or pecorino cheese
2 peeled strips of lemon zest
cracked black pepper
Chop the lemon zest and cheese on speed 9 for 10 secs, set aside and rinse the bowl
Chop the garlic on speed 7, for 2-3 seconds
Add the sliced leeks and celery and cook on varoma, 3 mins, reverse, speed 1
Add the vegetables and cook on 100 degrees for 2 mins, reverse, speed 1
Add the rice and wine and cook on 100 degrees for 2 mins, reverse, speed 1
Add the water, stock and rosemary and cook 100 degrees, 16 mins, reverse, speed 1.5
Add peas and cook a further 1 minute
Add spinach and basil to thermoserver and pour risotto over the top
Add the cheese and cracked pepper to taste and stir gently
Rest for 5 mins and serve with a green salad
serves 2-4 depending on your appetite!
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.