Creamy Leek Risotto with Rosemary Gremolata

Name: Thermomix recipe: Creamy Leek Risotto with Rosemary Gremolata
Cook time: 25 min
Ingredients: 1 large leek, cleaned and trimmed; 3 cloves garlic; 20 Grams Extra Virgin Olive Oil (EVOO); 300 Grams Arborio Rice; 100 Grams white wine; 700 Grams liquid stock of choice; pink salt flakes to taste; 30-50 Grams cream to serve if desired; 3 Drops doTERRA Oils rosemary; Rosemary Gremolata to serve; 60 Grams parmesan cheese cubed; 3 cloves garlic; 3-4 sprigs rosemary, foliage only; Good pinch pink salt flakes; 2 lemons, zest only, finely grated; 100 Grams pine nuts, toasted

Serves 6 Cook Time 25 minutes Rated:

Risotto in less than an hour! Easy enough for weeknight supper; elegant enough to serve guests. The earthy aromatic rosemary pairs well with the mild onion flavour of the leeks. Think rustic, serve it with a lamb roast or baked pumpkin or as pictured with Butternut Pumpkin Puree.

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!

Need

1 large leek, cleaned and trimmed
3 cloves garlic
20 Grams Extra Virgin Olive Oil (EVOO) BUY
300 Grams Arborio Rice
100 Grams white wine
700 Grams liquid stock of choice
pink salt flakes to taste BUY
30-50 Grams cream to serve if desired
3 Drops doTERRA Oils rosemary BUY
Rosemary Gremolata to serve
Rosemary Gremolata
60 Grams parmesan cheese cubed
3 cloves garlic
3-4 sprigs rosemary, foliage only
Good pinch pink salt flakes BUY
2 lemons, zest only, finely grated
100 Grams pine nuts, toasted

Do

1: Risotto:
2: Make the Rosemary Gremolata first and set aside. (See recipe below.)
3: Place the leek, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/ Varoma/Reverse/speed 1/MC off.
4: Add rice and wine and cook 2 min/Varoma/Reverse/speed 1/MC off.
5: Add stock and salt and cook 16 min/100°C/Reverse/speed 1.5.
6: Taste and adjust seasoning. Add cream if using and rosemary oil and stir through 3 sec/Reverse/speed 1.5.
7: Serve with plenty of gremolata on top.
8: Rosemary Gremolata:
9: Place parmesan and garlic into the Thermomix bowl and mill 8 sec/speed 10.
10: Add rosemary, salt and lemon zest into the Thermomix bowl and chop 6 sec/ speed 6. Stir through pine nuts and set aside.