The BEST Thermomix Risotto
The BEST creamy & rich Thermomix risotto made from ultra simple ingredients! Make it with or without wine and add other veggies and toppings of choice.
- Prep time
- 2 min
- Cook time
- 27 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 onion
- 3 garlic cloves
- 60 g celery stalks (equals 1 stalk)
- 10 g butter (I used dairy-free butter)
- 20 g olive oil
- 200 g risotto rice
- 200 g white wine (e.g. Pinot Grigio, Chardonnay, Pinot Blanc, Sauvignon Blanc)
- 350 g vegetable stock (hot)
- salt and pepper (to taste)
- 15 g parmesan (I used dairy-free parmesan)
- 5 g butter (I used dairy-free butter)
- 6 leaves fresh basil
Instructions
- 1
Cut the onion in half. Peel the garlic. Roughly cut the celery.
- 2
Place halved onion, garlic, celery, butter, and oil into the Thermomix bowl.
- 3
Chop for 15 seconds / speed 5. Scrape down the sides.
- 4
Sautee for 5 minutes / 100 degrees / speed 1.
- 5
Add rice and wine. Cook for 2 minutes / 100 degrees / reverse / speed 1.5 and Measuring Cup (MC) off.
- 6
Add stock and cook for 15-20 minutes / 100 degrees / reverse / speed 1.5 and MC off.
- 7
Towards the end, taste the rice & adjust to taste. Cook for longer if you prefer a softer texture. Add salt & pepper to taste.
- 8
When it's finished cooking, let rest for 5 minutes loosely covered.
- 9
Then stir in parmesan & the remaining butter. Serve with fresh basil.