🛒 Ingredients
- 320g carnaroli rice
- 150ml white wine
- 1 liter hot vegetable stock
- 1 onion
- 2 garlic cloves
- Asparagus, peas, zucchini
- 60g cold butter
- 80g Parmesan
- Salt, pepper
👨🍳 Step-by-step instructions
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Chop onion and garlic: 5 sec, speed 5. Sauté 3 min, 120°C, speed 1.
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Add rice: toast 2 min, 120°C, speed 1.
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Add white wine: simmer 2 min, 100°C, speed 1 to evaporate.
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Add hot stock. Set 15 min, 100°C, speed 1, reverse direction.
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In the last 3 min, add vegetables through the lid opening.
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Turn off. Mix in cold butter and Parmesan with a spatula.
💡 Chef's tip
The Thermomix risotto trick: always use reverse rotation to avoid breaking the rice grains, and perform the final mantecato — butter and Parmesan — with the machine switched off. Stir by hand for those final 30 seconds.
📝 Our take
Thermomix risotto frees the cook from 25 minutes of constant stirring. The result is not identical to the traditional version — reverse rotation is not the same as manual movement — but the difference is smaller than it seems and the convenience is total. The final mantecato with butter and Parmesan off the heat is the step that cannot be skipped.
🍷 Wine & food pairing
Italian white wine — a northern Pinot Grigio or a Soave Classico. For a spring vegetable risotto, a fresh, mineral white is always the right choice.
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