This is a really great risotto - low calorie and meat free! Even my 22 year old meat eating son loved this one! :)
Make sure you do add the rocket to it at the end as to me this really sets it off, along with the cheesy crumbs too!
This recipe was inspired from the Healthy Food Guide converted and tweaked to be made in the Thermomix.
Ingredients
Cheesy Crumbs
- 50g parmesan cheese, cubed
- fresh chilli or chilli flakes to taste (optional)
- handful fresh parsley
- 1 slice wholegrain or sourdough bread
Risotto
- 2 garlic cloves, peeled
- 2 spring onions, quartered
- 20g olive oil
- 350g arborio rice
- 100g white wine
- 30g TM vegetable stock concentrate
- 1000g boiling water from kettle
- 400g can cannellini beans or butter beans, rinsed and drained
- 150g frozen peas
- 1 lemon, zest and juice
- 1 generous handful of rocket
Instructions
Cheesy Crumbs
- Place parmesan, chilli and parsley into TM bowl and chop 10 sec / speed 8.
- Add bread and chop 4 sec / speed 6. Set aside.
Risotto
- Place garlic, spring onions and oil into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Insert butterfly. Add rice and wine and sauté 2 mins / Varoma / speed 1 / Reverse / MC off.
- Add stock and water and cook 15 mins / 100°C / speed 1 / Reverse.
- Add beans, peas, lemon zest and juice and stir through with aid of spatula. Cook 2 mins / 100°C / speed 1 / Reverse.
- Stir in rocket.
- To serve, top with cheesy crumbs.
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Cathy says
I didn't have a slice of bread for the crumbs, so just sprinkled parmesan and chilli flakes.
thermofun says
Oh that would have been delicious too!