Oven Baked Tomato Risotto

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I couldn't get a nice photo to deserve this recipe. I will have to get by with what I have for this time.

You can have it as a simple tomato risotto dish if you don't bake it.
I'd recommend you to bake it though, it is absolutely delicious!

This way of baking could be a nice idea when you have some leftover rice so keep in mind.

40g extravirgin olive oil
1 clove of garlic
300g tomato puree
300g Carnaroli or Arborio Rice
850g boiling water
1 tbsp Thermomix stock concentrate
150g bread crumbs
Salt, black pepper
300g mozzarella (chopped)

• Put oil and garlic in TM Bowl. Cook for 3 minutes at 1000ºC on Reverse / Soft Speed. Remove the garlic.
• Add tomato puree. Cook for 3 minutes at 1000ºC on Reverse / Speed 1
• Add rice and cook for 1 minute at 100ºC on Reverse / Soft Speed
• Add boiling water and Thermomix concentrate. Cook for 16-18 minutes at 1000ºC on Reverse / Soft Speed. (If you like, after this stage you can serve risotto into plates and sprinkle with a little parmesan)

If you'd like it baked continue as below:

• Let risotto rest 5 minutes in TM Bowl
• Get a 28cm tart tin and brush with some oil, sprinkle with bread crumbs

• Cover tart tin with 1/3 of risotto

• Spread mozzarella and then cover with the remaining risotto

• Put bread crumbs in a plate or bowl. Season with salt and pepper. Add a little olive oil and mix until absorbed

• Cover risotto with bread crumbs on the top with spatula

• Bake in preheated oven at 220ºC for 20-30 minutes
• Let it rest for 5-10 minutes before you serve

Afiyet olsun....

Pumpkin and Mushroom Risotto

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5-10g parsley leaves
40g onion
30g extra virgin olive oil
20g dried mushrooms
200g pumpkin, cubed
100g white wine
350g Carnaroli or Arborio rice
900g boiling water
40g Thermomix vegetable stock concentrate
Salt (if needed)
Grated parmesan (optional)

• Put dried mushrooms in a bowl with tepid water for 30 minutes
• Chop parsley 5 seconds on Speed 7 and set aside
• Chop onion for 3 seconds on Speed 5. Add oil and cook for 2 minutes at 100ºC on Speed 1
• Add mushrooms and cook for 3 minutes at 100ºC on Reverse / Speed 1
• Add pumpkin and cook for 3 minutes at 100ºC on Reverse / Speed 1
• Add rice and wine. Cook for 3 minutes at 100ºC on Reverse / Speed 1
• Add boiling water and TM stock concentrate. Cook for 14-15 minutes at 100ºC on Speed 1
• Serve into the plates. Sprinkle with parsley and parmesan as you wish

Afiyet olsun...

Risotto alla Milanese

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40g parmesan, roughly chopped
40g onion
40g butter (20 + 20)
40g extra virgin olive oil
320g Carnaroli or Arborio rice
100g white wine
900g boiling water
1 tbsp Thermomix vegetable stock concentrate (I used 40g)
Salt (if needed)
2 sachets of saffron (The sachets I used are 0.1g each)



Note: While cooking we won't close with Measuring Cup

• Grate parmesan by speeding up gradually from 2 to 9 and set aside
• Chop onion for 3 seconds on Speed 5. Scrape down the sides of TM Bowl
• Add oil and 20g of the butter. Cook for 3 minutes at 100ºC on Speed 1
• Add rice and cook for 3 minutes at 100ºC on Reverse / Speed 1
• Add wine and cook for 1 minute at 100ºC on Reverse / Speed 1
• Add 850g of the boiling water and TM stock concentrate. Melt saffron in the remaining 5og of water and then add into TM Bowl
• Cook for 15-15 minutes at 100ºC on Speed 1
• Put risotto in a big serving bowl, add parmesan and the remaining 20g of butter and mix. Serve into the plates
• You can sprinkle with some extra parmesan if you wish

Buon Appetito...


It's adapted with a few changes from the recipe called Risotto alla Milanese in Io e il mio Bimby

Pear and Gorgonzola Risotto

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60g onion, quartered
30g extra virgin olive oil
350g Carnaroli rice
50g white wine
800g boiling water
1 tbsp Thermomix vegetable concentrate
200g gorgonzola,diced
200g pear, diced
30g butter (I haven't used any butter)

Optional: Grated parmesan & pear slices to decorate

• Chop onion for 5 seconds on Speed 7. Clean down the sides of TM Bowl with spatula
• Add oil and saute for 3 minutes at 100ºC on Speed 1
• Add rice and cook for 3 minutes at 100ºC on Reverse / Speed 1
• Add wine. Cook for 1 minute at 100ºC on Reverse / Speed 1. (with Measuring Cup OFF)
• Add boiling water and TM veggie concentrate. Cook for 11 minutes at 100ºC on Reverse / Speed 1
• Add diced pear and gorgonzola. Cook for 2 minutes at 100ºC on Reverse / Speed 1
• Transfer it into a bowl, add butter and mix
• Serve into the plates. Decorate with pear slices

It's adapted from Risotto Pere e Gorgonzola Recipe in Bimby-Il Riso

    

Steamed Meatballs, Pepper and Rice With Curry Sauce

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It is one of the All in One recipes where you can prepare altogether. Your lunch or dinner will be ready in a short time.

Meatballs:

1 clove of garlic

1 quartered shallot (or scallion)

500g minced meat

50g bread crumbs (or 3 slices of bread)

A little milk to wet bread crumbs (or bread)

Salt, black pepper

1 dessert spoon marjoram

1 dessert spoon mustard

Pepper and Rice:

600g green, yellow, red peppers

300g rice

Curry Sauces:

5-10g parsley leaves

20g Thermomix Vegetable Stock

30g margarine or butter

30g flour

3 dessert spoon curry

A pinch of salt

20g fresh lemon juice

100g milk cream

Optional

Chopped vegetables to steam in Varoma Tray

To cook:

900g water

Salt

• Chop parsley for 5 seconds on Speed 7 and set aside

• Cut peppers into batons and put 2/3 of them in Varoma Bowl

• Chop garlic and shallot for 10 seconds on Speed 6
• Put bread crumbs (which are preciously soaked into milk and squeezed and drained by your hands), minced meat, egg, salt, black pepper, marjoram and mustard in TM Bowl and mix for 30 seconds on Speed 4. Set aside

• With no need to wash TM Bowl, put water and salt. Place steaming basket. Bring it to boil for 10 minutes at 100°C on Speed 1

• In the meantime prepare meatballs and place them over the peppers in Varoma Bowl 
• Cover meatballs with the remaining 1/3 of peppers which you previously set aside
• Optional: If you wish you can steam some vegetables also in Varoma Tray (I steamed 1 carrot, 1 zucchini and 3 portobello mushrooms)
• Place Varoma Bowl (and Varoma Tray if you are steaming extra veggies) on TM Bowl and close Varoma Lid
• Steam for 20-25 minutes at Varoma Temperature on Speed 1 (After 5 minutes passed, pour down rice through the hole of TM Lid and continue to cook. I cooked 23 minutes in total)

• Drain and put rice in a bowl, close the lid and keep warm
• Put Varoma Bowl (and Varoma Tray) aside and keep warm with Varoma lid ON
• Insert butterfly in TM Bowl. Add Thermomix vegetable stock, chopped parsley, margarine, flour, curry and lemon juice into the remaining water. Cook for 5 minutes at 80°C on Speed 4 with MC ON. (After 4 minutes passed lower the speed to 2 and pour milk cream through the hole of TM Lid)

• Pour 5-7 tbsps of curry sauce on rice and mix 
• Serve rice into plates
• Place peppers and meatballs on the top. Drizzle with some curry sauce and serve

Enjoy!

The link for the original recipe is here or there

 

Easy Light Pilaf

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When I made chicken on skewers I've served them together with some pilaf. Here is the recipe 

2 portions:

150g rice

1700g water

Salt

1 small carrot, diced

40g frozen peas

Extra virgin olive oil

• Put water and salt in TM Bowl. Bring to boil for 15 minutes at Varoma Temperature on Speed 1 (Or you can simply warm water with kettle to speed up as I did)
• Insert steaming basket into TM Bowl. Pour rice into basket
• Put carrots and peas into Varoma Bowl and close with Varoma Lid
• Cook for 15 minutes at Varoma Temperature. (It took me 15 minutes but the cooking time may differ due to rice type so you may need to add a couple of minutes)
• Drain rice and transfer it in a bowl together with veggies. Drizzle with a little oil and mix.

Afiyet olsun...

Note: If you want to cook for 4 people you can simply double the amount of rice and veggies

Salmon and Pea Rice Salad

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10g parsley leaves
10 basil leaves
2 litre water
200g basmati rice
200g canned salmon
200g green peas (I used frozen ones)
200g cherry tomatoes
15 pitted olives
1 tbsp capers (drained)
Juice of 1 lemon
40g EVO (+ a little more to brush cake tin)

Salt, black pepper

To decorate: cherry tomatoes, pitted olives

• Chop parsley and basil for 7 seconds on Speed 7. Repeat if needed and then set aside
• Put water and salt in TM Bowl and bring to boil for 15 minutes at Varoma Temperature on Speed 1. (Or you just use kettle to boil water if you are in hurry)
• Insert steaming basket and put rice. Cook it for the duration that is indicated on your rice pack (It took me 15 minutes)
• In the meantime chop tomatoes and olives. Put them together with parsley and basil. Add capers, lemon juice, EVO, salt and pepper.
• Drain salmon. Crumble by your hands or by a fork into a deep bowl
• When cooked drain rice. Wash under tap water to stop overcooking. Drain and put together with salmon and mix gently
• Bring back to boil the water in TM Bowl. Insert back steaming basket, put peas inside and cook for 10 minutes at 100ºC on Speed 2
• Drain peas, wash under tap water and put together with veggies and mix gently
• Put all the ingredients together and mix gently

• Brush a cake tin with a little EVO. Put rice salad inside by pressing. Let it rest in the fridge for 1-2 hours.
• Turn upside down onto serving plate. Decorate with olives and tomatoes as you wish

Buon Appetito!

Note: We use cake tin only for decorative purposes. It will lose its shape while serving into the plates.
 

The link for the original recipe is here

Risotto Mediterraneo

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50g parmesan
20g parsley (leaves only)
1 clove of garlic
25g capers
1-2 anchovy fillets
2 dried mini red peppers/chilli peppers/peperoncino
200g canned chopped tomatoes
100g pitted black olives
40g EVO (20+20)
1 small onion
300g risotto rice (Carnaroli or Arborio)
100g white wine
700g boiling water
1 tbsp TM vegetable stock
Salt

• Grate parmesan and parsley for 20 seconds on Turbo. Set it aside

• Chop garlic, capers, anchovies, peperoncino and tomatoes for 30 seconds on Speed 5
• Add olives and 20g of EVO and cook for 10 minutes at 100°C on Speed 1. Set aside. Keep warm

• Cook onion with the remaning 20g of EVO for 3 minutes at 100°C on Speed 4
• Mount the Butterfly. Add rice and cook for 2 minutes at 100°C on Speed 1
• Add wine. Cook for 1 minute at 100°C on Speed 1
• Add boiling water and TM stock. Cook for 15 minutes at 100°C on Speed 1
• Add the tomato sauce that you prepared before. Mix for 20 seconds on Speed 1
• Put risotto in a serving bowl. Add parmesan-parsley mixture and mix it.

Buon appetito

I've got this recipe since a while but I don't remember where it originally came from.

Mushroom Risotto

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4 Portions

40g parmesan, roughly choped

15g parsley leaves

1 red onion, quartered

40g EVO

50g dried (or 250g fresh) mushrooms

350g Carnaroli or Arborio Rice

100g white wine

900g boiling water

20g Thermomix vegetable or meat stock

Salt

20g margarine or butter

• Don't wash risotto rice beforehand
• If you are using dry mushrooms let them rest in water for half an hour before you use them and then drain

• Grate parmesan for 15 seconds speeding up gradually upto 9 and set aside
• Chop parsley for 3 seconds on Speed 7. Clean down the sides of TM Bowl with spatula and repeat if needed. Set aside
• Chop onion for 3 seconds on Speed 5
• Add EVO and mushrooms. Cook for 4 minutes at 100°C on Reverse / Speed 1
• Add rice and wine. Cook for 3 minutes at 100°C on Reverse / Speed 1
• Add boiling water, Thermomix stock and salt (if needed). Cook for 15 minutes at 100°C on Reverse / Speed 1, with MC off.
• Add margarine, parmesan and parsley. Mix with spatula and serve into plates

Buon Appetito

Note: Cooking time may be a few minutes longer depending on the type of mushrooms and rice  

It's adapted from Io e il mio Bimby