Yesterday evening we had our favourite Risotto for dinner!
The beauty of this is that although it has a slight taste of bacon (100 g for 4 people!) it contains several vegetables, even mushrooms that you can hide perfectly from your kids by mincing them into really small pieces.
My sons love this Risotto and thought it might be a good idea to share the recipe with you so here we go!
Recipe Risotto with Mushrooms and Bacon
- 250 g Arborio rice
- 200 g mushrooms
- 1 tin of tomatoes
- 1 bunch of parsley
- 1 onion
- 1 garlic clove
- 100 g of bacon
- 1 branch of thyme
- 20 g butter
- 2 tbsp of olive oil
- 60 g white wine
- 3/4 l of vegetable stock
- Salt, pepper
Clean the mushrooms and cut off the end bits of their stems, then cut into pieces.
Bring the stock to the boil.
Peel the onion and the garlic and chop together with the herbs and the bacon and cook in a casserole with oil (Thermomix preheat the oil on 3 min / 120 C / speed 1, then add the onion, garlic, herbs and bacon and cook 5 min / 120 C / counterclockwise / speed 1).
Add the tinned tomatoes, mixing with a wooden spoon (Thermomix 3 min / 120 C / counterclockwise / speed 1).
Add the rice and cook until the liquid is almost gone (Thermomix 3 min / 120 C / counterclockwise / speed 1, replacing the measuring cup with the steam basket) .
Then add the white wine and let evaporate on high heat (Thermomix 1 min / 100 C / counterclockwise / speed 1).
Add little by little the hot stock, stirring constantly. This should take about 15 – 18 minutes (Thermomix 6 min / 100 C / counterclockwise / speed 1).
Add the mushrooms to the Risotto shortly before the end of its cooking time (Thermomix 6 min / 100 C / counterclockwise / speed 1).
Take the casserole off the heat, add the butter and stir (Thermomix 2 min / 100 C / counterclockwise / speed 1).
Let the Risotto cool down a couple of minutes then serve immediately with grated parmesan.
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