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The BEST Thermomix Risotto

The BEST creamy & rich Thermomix risotto made from ultra simple ingredients! Make it with or without wine and add other veggies and toppings of choice.
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 27 minutes
Resting Time 5 minutes
Total Time 34 minutes
Servings 3
Calories 403kcal
Author Tajda Ferko

Equipment

  • Thermomix
  • Serving bowls & cutlery
  • Knife & chopping board

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 60 g celery stalks equals 1 stalk
  • 10 g butter I used dairy-free butter
  • 20 g olive oil
  • 200 g risotto rice
  • 200 g white wine e.g. Pinot Grigio, Chardonnay, Pinot Blanc, Sauvignon Blanc
  • 350 g vegetable stock hot
  • salt and pepper to taste

Toppings

  • 15 g parmesan I used dairy-free parmesan
  • 5 g butter I used dairy-free butter
  • 6 leaves fresh basil

Instructions

  • Cut the onion in half. Peel the garlic. Roughly cut the celery.
  • Place halved onion, garlic, celery, butter, and oil into the Thermomix bowl.
  • Chop for 15 seconds / speed 5. Scrape down the sides.
  • Sautee for 5 minutes / 100 degrees / speed 1.
  • Add rice and wine. Cook for 2 minutes / 100 degrees / reverse / speed 1.5 and Measuring Cup (MC) off.
  • Add stock and cook for 15-20 minutes / 100 degrees / reverse / speed 1.5 and MC off.
  • Towards the end, taste the rice & adjust to taste. Cook for longer if you prefer a softer texture. Add salt & pepper to taste.
  • When it's finished cooking, let rest for 5 minutes loosely covered.
  • Then stir in parmesan & the remaining butter. Serve with fresh basil.

Notes

  • RICE - If you can, try to use arborio or carnaroli rice. Don't wash the rice.
  • Use hot stock.
  • Taste it! Towards the end of cooking time, make sure to taste the rice several times. It's better to undercook it than to overcook it.
  • SALT - Different brands/types of stock contain different levels of salt. Personal preferences are also different - some prefer salty, some less salty food. Make sure to taste the risotto towards the end and adjust to taste.
  • ALCOHOL FREE - If you leave out wine, make sure to replace it with water or more broth.
NO THERMOMIX? See full post for instructions.
TO SERVE: Goes well with side salads, light soups, sauteed mushrooms, roasted asparagus, and green beans.
TO STORE: Let cool. Transfer to an airtight container. Store in the fridge for 3-4 days. 
TO REHEAT: Add ¼ cup (60ml) of vegetable stock for every 1 cup of risotto. Mix well and heat up the mixture in the pan until piping hot. 
Don't freeze risotto.

Nutrition

Calories: 403kcal | Carbohydrates: 61g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 574mg | Potassium: 230mg | Fiber: 3g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 3mg