Name: Mushroom and Zucchini Risotto with Thermomix
Prep time: 10 min
Cook time: 41 min
Yield: 4 servings
Ingredients: 20 g of butter; 1 shallot; 100 g of button mushroom; 1 zucchini; 250 g of risotto rice; 60 g of white wine; 590 g of water; 1 vegetable bouillon cube; 1 teaspoon of salt; 1 pinch of pepper; 2 tablespoon of thick sour cream; 2 tablespoon of grated parmesan

Mushroom and Zucchini Risotto with Thermomix

Risotto is one of the most iconic dishes in Italian cuisine. From a purely technical point of view, it is a reduction of cooked rice broth with various ingredients that vary according to the recipes. The rice cooks by absorbing the hot broth, which has been previously sautéed in butter or olive oil. The first addition of liquid is usually white wine. At the end of cooking, a generous piece of butter, Parmesan cheese, or a large spoonful of mascarpone is added to create the creaminess in the risotto and make it even more velvety. Italians call this "mantecare". Traditionally, preparing risotto requires a lot of effort, patience, and a certain know-how. So, is it possible to make a good risotto with Thermomix? The answer is, of course, yes, and it will be just as creamy and flavorful as if you had made it traditionally. The good news is that you won't have to stand in front of the pot to stir regularly and monitor the cooking ;) Thanks to your Thermomix, making risotto has never been easier! Here, I propose a delicious recipe for mushroom and zucchini risotto. The quantities given here guarantee a perfect consistency. The zucchini and mushrooms add even more creaminess to the dish, all seasoned with a vegetable stock that we recommend making at home. If you happen to consult this recipe when it's not zucchini season, you can simply increase the amount of mushrooms (up to 250 grams). Whether as a main dish or as a side, you can be sure to delight everyone, young and old :)

Vegetarian Thermomix

Course: Main course

Preparation time: 10 minutes

Cooking time: 41 minutes

Cost per serving: 0,52 €

Energy: 327 kcal / serving

Nutritional score:

Instructions

1. Place 1 shallot in the Thermomix bowl.
2. Add 20 grams of butter to the Thermomix bowl.
3. Add 100 grams of white button mushrooms to the Thermomix bowl.
4. Add 1 zucchini, cut into pieces, to the Thermomix bowl.
5. Place the lid with the measuring cup on.
6. Mix 10 sec/speed 4.
7. Scrape the sides of the bowl with the spatula.
8. Place the lid with the measuring cup on.
9. Sauté 3 min 30 sec/120°C/speed 1.
10. Add 250 grams of risotto rice to the Thermomix bowl.
11. Add 60 grams of white wine to the Thermomix bowl.
12. Place the lid with the measuring cup on.
13. Sauté 3 min/120°C/speed 1.
14. Add 590 grams of water to the Thermomix bowl.
15. Add the vegetable bouillon cube to the Thermomix bowl.
16. Add 1 teaspoon of salt to the Thermomix bowl.
17. Add a pinch of pepper to the Thermomix bowl.
18. Place the steaming basket instead of the measuring cup on the lid of the bowl to prevent splattering.
19. Cook 15 min/100°C/speed 1.
20. Add 2 tablespoons of heavy cream to the Thermomix bowl.
21. Add 2 tablespoons of Parmesan cheese to the Thermomix bowl.
22. Place the lid with the measuring cup on.
23. Stir 30 sec/Speed Spoon.
24. Let it rest for 10 minutes before serving.