Name: Zucchini and Mushroom Risotto (Thermomix)
Prep time: 10 min
Cook time: 41 min
Yield: 4 servings
Ingredients: 1 shallot; 20 g of butter; 80 g of button mushroom; 2 small zucchini; 250 g of risotto rice; 50 g of white wine; 450 g of water; 1 tablespoon of vegetable broth; 1 teaspoon of salt; 1 pinch of pepper; 2 tablespoon of thick sour cream; 2 tablespoon of grated parmesan

Zucchini and Mushroom Risotto (Thermomix)

https://www.cookomix.com/recettes/risotto-champignons-et-courgettes-thermomix/

Vegetarian Thermomix Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 41 minutes

Cost per serving: 0,51 €

Energy: 320 kcal / serving

Nutritional score:

Instructions

1. Place 1 shallot, 20g of butter, 80g of fresh or thawed button mushrooms, and 2 small zucchinis (400g) cut into pieces in the Thermomix.
2. Mix for 10sec/speed 4. Then scrape the sides of the bowl with a spatula and sauté for 3min 30sec/120°C/speed 1.
3. Add 250g of special risotto rice and 50g of wine to the Thermomix. Sauté for 3min/120°C/speed 1.
4. Add 450g of water (600g in the original recipe), 1 tablespoon of vegetable stock, 1 teaspoon of salt, and a pinch of pepper to the Thermomix. Cook for 15min/100°C/reverse/speed 1 with the Varoma instead of the measuring cup on the lid to prevent splatters.
5. Add 2 tablespoons of fresh cream and 2 tablespoons of Parmesan cheese to the Thermomix. Stir for 30sec/reverse/mixing spoon.
6. Let it rest for 10 minutes before serving.