Spring Risotto

Risottos can be as simple as rice, white wine, stock, and a little Parmesan stirred in at the end, or more elaborate, studded with vegetables, seafood, or meat. To be honest, you can make an endless variety of creamy delicious risottos in your Thermo. Literally, if you have rice and stock, you have a meal!

Serves 4

• 1 medium fennel bulb, trimmed and chopped

• 2 cloves garlic, peeled

• 2 tablespoons (30g) butter

• 8 beans, top ‘n’ tailed

• 6 asparagus stalks, cut into thirds

• 2 cups English spinach

• ¹/₂ cup chopped radishes

• 1 cup (185g) Arborio rice, rinsed

• 3 cups (750g) vegetable stock

• ¹/₄ cup fresh Italian flat leaf parsley

• ¹/₄ cup fresh basil

Into the thermo bowl, place fennel and garlic.

4 seconds

7

Add butter and season with cracked pepper.

3 minutes

100°C

1

Add beans, asparagus, spinach and radish.

4 seconds

7

Scrape away vegetables from the blade and insert butterfly. Add rice and stock.

18 minutes

100°C

1

With only 4 minutes remaining, remove the MC and add parsley and basil. Let sit for 4 minutes before spooning into bowls. Garnish with fresh herbs to serve.