Creamy Leek Risotto with Rosemary Gremolata

Serves 6 Cook Time 25 minutes   Rated:
by Tenina Holder


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.

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Need

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.

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