Not only do I prefer brown rice in risottos because it is less processed than its white counterpart, it also brings so much more flavour! It gives a nutty richness, making this risotto a hearty and satisfying meal. I love how easy my thermo cooker makes this dish – while it does need nearly an hour cooking, almost all of that time is hands-off.
Serves 4
+ dairy free (option)
+ gluten free
+ vegetarian
+ vegan (option)
Ingredients
Onion, peeled and halved – leek, brown onion, shallot, white onion
Garlic cloves, peeled
Olive oil
Brown rice
Chicken stock, Vegetable stock or Water and Stock concentrate
White wine or Additional stock
Ready to eat vegetables – Spinach, Chopped tomatoes,
Roasted pumpkin, Roasted cauliflower, Sautéed mush-
rooms, Thawed frozen peas or Corn, Steamed asparagus,
Steamed beetroot, Steamed broccoli, Grated zucchini
Dairy (optional) – Butter, Mascarpone, Grated cheese, cream
Toppings – Feta cheese, Ricotta cheese, Burrata, Mint, Basil,
Parsley, Toasted pine nuts, Olives, Pesto, Rocket
Method
This recipe can be found on page 245 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 1,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
