Thermomix Strawberry Risotto
Finally, spring has arrived and with it a recipe with a spring-like and delicate flavor.
It may look like a complicated recipe but I will tell you it’s very simple, and with the Thermomix everything is easier.
I found the recipe among the old notes that my mom’s presenter had given her years ago and at the sight of the “Strawberry Risotto” my eyes lit up, a real surprise/luck.
I leave you with the recipe for the Thermomix strawberry risotto.
See you for the next recipe!
Nea!
Thermomix Strawberry Risotto
Ingredients
- 250 gr strawberries ((keep some aside for garnish))
- 1 shallot ((or 1 small onion))
- 30 gr extra virgin olive oil
- 400 gr carnaroli rice
- 100 gr red wine
- 900 ml vegetable broth ((or water + thermomix vegetable bouillon))
- 100 ml fresh cream ((or ricotta)*)
- 50 gr grated parmesan
- pepper (to taste (optional))
- fine salt (to taste (optional))
Instructions
- 1
Put the shallots in the bowl, chop: 5 sec. speed 7.
- 2
Gather on the bottom with the spatula and add the oil, sauté: 3 min. 100° speed 1.
- 3
Add the cleaned strawberries cut into quarters, season: 3 min. 100° Reverse speed 1.
- 4
Add the rice, toast: 2 min. 100° Reverse speed. 1 without a measuring beaker.
- 5
Add the wine, deglaze: 1 min. 100° Reverse speed. 1 without a measuring beaker.
- 6
Pour in the boiling broth (or boiling water with the nut), the chilli pepper and salt, cook: 10-11 min. 100° Reverse speed 1.
- 7
Check the salt and cook the rice and, if necessary, continue cooking for a few minutes.
- 8
Leave a few minutes in the unplugged bowl, then pour into a fairly large container and stir in the cream and Parmesan cheese.
- 9
Plate and serve garnished with leftover strawberries... Buon appetito!
Notes
*For vegans, use vegan cream and don't use Parmesan cheese. While for those intolerant to dairy products, use lactose-free cream.
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