Tomato Risotto for the Thermomix®

Ingredients

• 400 ml Vegetable broth
• 1 onion
• 1 large garlic clove
• 2 tbsp olive oil
• 120 g Risotto rice
• 100 ml White wine
• 16 cherry tomatoes
• 175 g buffalo mozzarella
• 3 basil stems
• Salt
• Pepper

Instructions

1. 1.

   Peel and halve the onion. Peel the garlic. Put both into the mixing bowl and chop for 5 seconds on speed 8. Then scrape everything down with a spatula along the side of the bowl.

2. 2.

   Add 1 tbsp oil to the mixing bowl and sauté for 2 minutes at 120°C on speed 1. Add the risotto rice and sauté for 3 minutes at 120°C on reverse speed 1.

3. 3.

   Add broth, white wine, water, salt and pepper to the mixing bowl and cook for 3 minutes at 100°C on reverse speed 1, then 26 minutes at 90°C on reverse speed 1.

4. 4.

   Meanwhile wash the tomatoes and remove them from their stems.

5. 5.

   Drain the mozzarella and cut into cubes. Wash basil, shake dry, pluck leaves, set aside some; finely slice the rest as desired.

6. 6.

   Heat remaining oil in a pan 5 minutes before cooking and sauté the tomatoes over medium heat for 2–3 minutes.

7. 7.

   After cooking is finished, transfer the risotto rice to a serving bowl and gently fold in the tomatoes, mozzarella and basil. Season the risotto with salt and pepper and serve immediately.