Finally, spring has arrived and with it a recipe with a spring-like and delicate flavor.
It may look like a complicated recipe but I will tell you it’s very simple, and with the Thermomix everything is easier.
I found the recipe among the old notes that my mom’s presenter had given her years ago and at the sight of the “Strawberry Risotto” my eyes lit up, a real surprise/luck.
I leave you with the recipe for the Thermomix strawberry risotto.
See you for the next recipe!
Nea!
Thermomix Strawberry Risotto
Ingredients
- 250 gr strawberries (keep some aside for garnish)
- 1 shallot (or 1 small onion)
- 30 gr extra virgin olive oil
- 400 gr carnaroli rice
- 100 gr red wine
- 900 ml vegetable broth (or water + thermomix vegetable bouillon)
- 100 ml fresh cream (or ricotta)*
- 50 gr grated parmesan
- pepper to taste (optional)
- fine salt to taste (optional)
Instructions
Put the shallots in the bowl, chop: 5 sec. speed 7.
Gather on the bottom with the spatula and add the oil, sauté: 3 min. 100° speed 1.
Add the cleaned strawberries cut into quarters, season: 3 min. 100° Reverse speed 1.
Add the rice, toast: 2 min. 100° Reverse speed. 1 without a measuring beaker.
Add the wine, deglaze: 1 min. 100° Reverse speed. 1 without a measuring beaker.
Pour in the boiling broth (or boiling water with the nut), the chilli pepper and salt, cook: 10-11 min. 100° Reverse speed 1.
Check the salt and cook the rice and, if necessary, continue cooking for a few minutes.
Leave a few minutes in the unplugged bowl, then pour into a fairly large container and stir in the cream and Parmesan cheese.
Plate and serve garnished with leftover strawberries… Buon appetito!
Recipe Notes
*For vegans, use vegan cream and don’t use Parmesan cheese. While for those intolerant to dairy products, use lactose-free cream.
