Earthy brown mushrooms are laid on a creamy bed of blonde risotto topped with a sprig of thyme
As seen in: Easy Thermomix Weeknight Dinners, Vegetarian Thermomix Meals

Thermomix Mushroom Risotto

by Tenina Holder
posted 19 May, 2020 (last updated 22 May, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    40mins
  • Calories icon
    Calories
    355

Risotto can be a contentious topic, and an arduous task for those not professionally trained in the art of cooking. However, this Thermomix recipe removes all obstacles and leaves you with creamy, luxurious risotto that's restaurant quality. It could not be more simple! The base is can be used for any toppings, but here we sautée mushrooms in browned butter for a nutty and earthy flavor. Stirring parmesan in at the end of cooking is the final touch for a deep and savory crowd-pleaser.

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As seen in: Easy Thermomix Weeknight Dinners, Vegetarian Thermomix Meals

INGREDIENTS

  • Parmesan cheese icon
    Parmesan cheese
    3.53oz/100g (about ¾ cup)
    cubed
  • Onion icon
    Onion
    1 (4.94oz/140g)
    quartered
  • Mushrooms icon
    Mushrooms
    14.11oz/400g (about 5¾ cups)
    sliced
  • Garlic clove icon
    Garlic clove
    2
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Arborio rice icon
    Arborio rice
    10.58oz/300g (about 1¼ cups)
  • White wine icon
    White wine
    3.38fl oz/100g (½ cup)
  • Butter icon
    Butter
    1.41oz/40g (about 2¾ tbsp)
  • Vegetable stock icon
    Vegetable stock
    23.67fl oz/700g (3 cups)
  • Fresh thyme icon
    Fresh thyme
    as needed

METHOD

  1. Place parmesan into the thermomix bowl
  2. Fit TM5 bowl to TM5
  3. Chop then set aside - approx 10 sec, speed 10
  4. Place onion, garlic and evoo into the thermomix bowl
  5. Chop - approx 3 sec, speed 5
  6. Sauté - approx 5 min, varoma, speed 1
  7. Add rice and wine
  8. Sauté - approx 2 min, varoma, reverse speed 1
  9. Add vegetable stock to the TM5 bowl
  10. Cook - approx 16 min, 100°C, reverse speed 1
  11. Meanwhile, brown butter to nut brown stage in a pan and fry mushrooms till tender.
  12. When risotto has finished cooking, stir through parmesan
  13. Serve, topped with mushrooms and garnish with thyme leaves

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