Beetroot Risotto - Thermomix Recipes from Steph

Beetroot Risotto

 This recipe comes from Linda Komesaroff, TM Customer, Olinda, VIC whom I would also like to add is the most stunning chocolatier!  Clearly a great lady to know! Linda is the owner of Wild Patch Chocolates and her works are like pieces of art.  Visit her here www.wildpatch.com.au  to see the most amazing chocolates that you can order or book into one of her chocolate classes and learn how to make them yourself!  Watch this space as I know Linda has been experimenting with all things chocolate in her Thermomix!!!!

In the mean time enjoy Linda’s tweak on the recipe from the Everyday cookbook.  This amount should feed 2 people.

Ingredients:

1 beetroot, medium, peeled and quartered

250g Arborio rice

10g olive oil

15g butter

1 clove garlic

1/2 onion, medium

50g white wine

550g chicken stock

parmesan cheese

baby spinach leaves or 12 cooked prawns

pine nuts, roasted

persian fetta

Method:

1. Grate parmesan cheese 5 secs, Speed 7. Set aside.

2. Chop beetroot for 5 secs, Speed 7. Set aside.

3. Chop onion and garlic for 2 secs, Speed 7.

4. Add olive oil and butter and cook onion and garlic for 2 mins, 100 deg, Speed 1.

5. Add rice and wine; 2 mins, 100 deg, speed 1.5, REVERSE.

6. Add stock and beetroot; cook 13 mins, 100 deg, speed 1.5, REVERSE.

7. Add spinach or prawns and parmesan and sit for 5 mins.

8. Serve with persian fetta and pine nuts.

3 Comments »

  1. avatar Debbie Lewis Says:

    This is a lovely dish. It was super as a main, as a side and reheated well too – Thanks Linda.

  2. avatar Rachael Pope Says:

    Fantastic dish – fantastic for an entree to surprise your guests! The Persian Fetta makes it too!
    Thank you!

  3. avatar Angela Says:

    How much parmesan cheese is required please???? Thank you!

RSS feed for comments on this post. TrackBack URL

Leave a comment