SOUPS & MAINS
VEGETABLE RISOTTO
Ingredients
50g parmesan cheese, cubed
1 medium onion, quartered
1 clove garlic
½ cup fresh basil leaves
40g olive oil
375g Arborio rice
50g dry white wine
700-800g vegetable stock
100g fresh mushrooms, sliced
100g mixed assorted vegetables (Zucchini, peppers, semi-dried tomatoes- Sliced)
salt and pepper, to taste
40g butter
Preparation
1) Place the cheese into the bowl and process 4 times using the pulse function.
2) Grate for
Time: 15 seconds Speed: gradually increasing from 5-7-9
Transfer to a bowl and set aside.
3) Place onion, garlic and basil into the bowl and process for
Time: 5 seconds Speed: 7
4) Scrape down sides of the bowl and add oil. Sauté for
Time: 1 min. Temperature: 100°C Speed: 1
5) Remove lid. Put mixing tool into place, add rice and wine and sauté for
Time: 2 min. Speed: 1
6) Add stock and vegetables and cook for
Time: 15-20 min. Temperature: 90°C Speed: 1
7) Season to taste. Stir cheese and butter through mixture and serve.
Notes
To produce el dente cooked rice - cook for 15 minutes. Use less stock for a dryer result as some
vegetables provide moisture.
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