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
- 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 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.
