www.KristineMiles.com
  • Home
  • Contact

Risotto L'autunno

4/3/2012

0 Comments

 
Picture
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.

Ingredients:

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
600g water
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

Method:
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!

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    _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.

    Archives

    July 2015
    June 2014
    May 2013
    April 2013
    March 2013
    February 2013
    September 2012
    August 2012
    April 2012
    March 2012
    December 2011

    Categories

    All
    Almonds
    Anzac Biscuits
    Apple
    Banana
    Beetroot
    Broccoli
    Butter
    Cabbage
    Cacao
    Cada
    Camping
    Cashew
    Celeriac
    Chai
    Coconut
    Coconut Young
    Cyndi O'Meara
    Daikon
    Dates
    Dressing
    Eggs
    Flax Oil
    Food Dehydrator
    Fritatta
    Fudge
    Gado Gado
    Gluten Free
    Gluten Free Bread
    Green Smoothie
    Hemp Seeds
    Kale Chips
    Kedgeree
    Leek
    Lemon Juice
    Mango Chutney
    Mayonnaise
    Mexican Chilli Beans
    Nut Milk
    Oats
    Olive Oil
    Omelette
    Pancakes
    Pasta
    Peaches
    Peanut
    Pesto
    Plums
    Potato
    Potatoes
    Potato Salad
    Pumpkin Soup
    Quinoa
    Raw Cacao
    Raw Chocolate
    Raw Ice-cream
    Raw Ravioli
    Rice
    Risotto
    Rocket
    Salad Nicoise
    Satay Sauce
    Seed Milk
    Steamed Vegetables
    Strawberries
    Tacos
    Tahini
    Tea
    Vanilla
    Vegan Pesto
    Vegetable Curry
    Vegetarian Chilli

© 2016 All information, recipes and photos are the property of Kristine Miles. All rights reserved.
  • Home
  • Contact