![]() 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
Categories
All
|