- 1 chorizo, Chopped
- 1 shallot, Quartered
- 10 g olive oil
- 20 g unsalted butter, Diced
- 320 g risotto rice
- 60 g red wine
- 0.5 tsp chilli flakes
- 820 g water
- 1 vegetable stock cube (for 0.5 l)
- 160 g green bean, fresh, cut into bitesize pieces
Recipe is created for
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Chop chorizo and shallot 5 sec / speed 5. Scrape down sides.
Chop again 10 sec / speed 5. Scrape down sides.
Add olive oil and butter. Sautée 3 min / 120° / speed 1.
Add risotto rice and cook without measuring cup. 3 mins / 120° / speed 1.
Add red wine and cook without measuring cup 1 min / 100° / speed 1.
Add chilli flakes, stock cube, salt, green beans (or any veg) and water.
Scrape down base of mixing bowl to loosen rice.
Use simmering basket instead of measuring cup and cook 14 mins / 100° / reverse speed 1.
I love to garnish my risotto - be it with a cooked serrano crisp, some side salad or in this case some red wine caramelised chorizo slices.
They are super easy - save some of the chorizo for this. Slice it in thin slices and pop in a frying pan. Cover with red wine and cook on a medium heat. Let it simmer and bubble and wait until all the wine has evaporated. The chorizo will be absolutely delicious! Pop it on top of your risotto and enjoy!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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