Perfect Four Cheese Risotto in Thermomix
I cannot tell you how many hours I spent making risotto whilst I was the recipe developer extraordinaire at Thermomix in Australia. I remember even going in on a weekend and making batch after batch of stodgy dinner porridge to try and reach a happy medium between what had always been seen as the best risotto ever to close the great divide to what I knew to be a great risotto. We never did come to terms with it.
There are so many opinions out there as to what makes a good risotto. Heck there is a world wide summit on risotto every year. (This should be on my travel hit list I feel!) SO...in an effort to top the basic Summer Lemon Risotto that appears in Keeping it Simple I have decided that the only thing better than lots of creamy rice is lots of creamy rice with lots of creamy cheese. Get ready for some lactose intolerance. Seriously good rice. Add whatever you want to lighten it up, I used peas and sliced spring onions. Think roasted fennel, fresh herbs, spinach leaves that you allow to get wilted by the heat of the risotto, or roasted pumpkin, capsicum, sauteed mushrooms...need I go on? You get my drift. Risotto is delicious if you get it right. And my friends, I believe I have got it right. Let this be your go to base risotto recipe, and please enjoy...
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- 70 Grams parmesan cheese
- 70 Grams mature cheddar cheese
- 1 capsicum/bell pepper red, cut in large cubes
- 200 Grams butternut pumpkin cubed
- 1 Fresh Fennel bulb, cut into wedges
- 20 Grams Extra Virgin Olive Oil (EVOO) plus some more as needed BUY
- pink salt flakes and pepper to taste BUY
- 1 brown onion halved
- 2 cloves garlic
- 300 Grams arborio rice or other risotto rice
- 100 Grams white wine
- 700 Grams liquid vegetable stock
- 40 Grams double cream truffle castello
- 80 Grams ricotta
- fresh sage and thyme leaves for garnish
Preheat oven to 200°C. Line an oven tray with baking paper.
Place parmesan and cheddar into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place capsicum, pumpkin and fennel onto the tray and drizzle with EVOO and sprinkle with salt and pepper. Roast for 25 minutes. Set aside.
Place onion, garlic and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1/MC off.
Add rice and wine and saute 2 min/Varoma/Reverse/speed 1.5.
Add liquid stock and cook 16 min/100°C/Reverse/speed 1.5.
Add the grated cheeses, castello and ricotta and combine with spatula.
Serve risotto immediately with the roasted vegetables and garnish with sage and thyme.
If you leave risotto in the Thermomix bowl for any amount of time it will turn to a stiff block as the rice continues to absorb every drop of liquid available. So when I say serve immediately, I mean, immediately!
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