Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Thermomixer on September 23, 2009, 02:41:02 am
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I made Bacon, leek and tomato risotto. I only made enough for the 3 of us, although it may feed 4 small eaters. (we're hungry folks).
Bacon, Leek and Tomato Risotto
3 cups water
3 good teaspoons vegie stock (you may wish to adjust this-depending on the amount of salt you use in your vegie stock)
3 rashers of bacon
1 leek
1 clove garlic
200g arborio rice
1/4 cup white wine (I used verjuice)
125g small cherry tomatoes, halved
45g olive
1/4 cup parmesan
Grate the parmesan for 3 seconds on speed 9.
Place garlic clove into TM bowl and chop for 5 seconds on speed 7
Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100o speed 1.
Add rice and wine. Cook 2 minutes at 100o reverse speed soft.
Add stock and water, cook for 7 minutes 100oReverse, speed soft.
Add the halved tomatoes and cook a further 10 minutes as above. Place in thermoserver, stir through the parmesan and let sit for 5 minutes.
members' comments
cathy79 - This is my favourite! Normally with spring onions and normal tomatoes, yumm.
Chelsea - it was very nice. I chopped the bacon in the TMX and overdid it (of course) but the flavour was there! I threw a handful of sliced mushrooms in at the end and my DH said that it was the best mushroom risotto I have ever made. ;)
tanyang - It was really tasty, even my 'risotto-hating-husband' enjoyed it and after commenting that it's not bad, requested the left overs for lunch.
O4aTimtam - loved the flavours, but found it a bit "wet", despite a 5 minute rest in the thermoserve. Will try again and reduce the liquid.
MJ - If it was too wet, then, yes, remove the MC next time.
Souliyou - This dish was absolutely delicious! My husband commented and said that it was the BEST rice dish he had ever tasted and with Thermy's help I made it.
maddy - Thumbs up Cookie.
I did add 2 garlic cloves, extra cherry tomatoes, and whilst the the rice was cooking....I added the Italian pork meatballs to the varoma (just split 500g Italian pork sausage casings, scraped out the meat and rolled into small meatballs) to start steaming.
When risotto was finished, I added extra cherry toms. and the parmesan into thermoserve, along with extra rice that I had cooked in the microwave (hubby eats sooooo much, so I had to pad it out)
Whilst risotto was resting in thermoserve, I added 500g boiled water to the jug and steamed the meatballs a further 6 mins, varoma temp, speed 4.
I think this dish is like baf65's......you can make many variables.
I have also made a salami/tomato version of Cookies risotto ......was delish! Recipe on page 2 of this thread. I followed the procedure as cookie instructed and just added the salami and tomato for the last 10 minutes of cooking.
theweewelshone - I made Leek, Bacon and Corn Risotto - recipe on page 2 of this thread.
Hally - Made this for later. I read one comment that there was a lot of liquid. I followed recipe apart from tomatoes where added a few mushrooms and asparagus to the risotto in the last 10 mins. The flavour is great, I too have a lot of liquid which today when I reheat over the stove I think the risotto would be perfect. Update - Just heated it up on the stove, needed to add a little water.
Hally has tweaked the recipe, see it on Page 3.
LellyJ - I made it in my first days of of tmx ownership with stock paste made according to EDC directions and found it too salty, but now use a lot less salt in my stock paste as per various forum threads and tonight it was perfect!! I chopped the leek with the garlic and then quartered the bacon and chucked it in Clancy and gave it an extra second of chopping. I also used 230g of rice as per Hally's suggestion and the consistency was excellent. I cooked the risotto for 17 minutes after adding the rice, then stirred the parmesan and some frozen peas through, as my son isn't really keen on tomatoes, and let it sit in thermomix for a while. The result was probably one of the best risottos I've cooked in tmx and was easier than going out for takeaway.
super-j1978 - AHH!! Saltiness for me too. Should have read further comments. However, apart from that it was DELISH!!! Will adjust the veg stock paste qty to 1 tsp for future. Thanks for such a quick & easy recipe for a lazy Friday night!
spektor - I made this using Maddy's salami and tomato pesto version. I added some paprika and chilli flakes. Such good comfort food. Yum!
Churchill - I made this and just added some chicken tenderloins. My hubby and I both loved this and will be adding to our favorites. My hubby is very fussy with the risottos and I have struggled to find one he likes, so I'm very happy.
runnybabbit - it was lovely. I made the leftovers into arancini balls with wheatgerm and my VERY finicky one-year-old couldn't get enough! Thank you!
Grubbybub - I made this for lunch. Delicious! Wouldn't change a thing!
Amy - it was absolutely delicious and we all loved it.
A couple of tweaks I made:
I rinsed the bacon in boiling water to remove some of the salt after reading some comments of previous members finding it a bit salty. I sauteed the leek, bacon and garlic for a bit longer than stated and I also added mushrooms, peas and a few extra tomatoes. It was quite soupy when it finished cooking, but I let it stand 10-15 minutes and then it was perfect. Thank you so much for this recipe.
therunner - It was delicious and very easy. It will definitely be on my meal rotations. Thanks!
Tweaks I used:
- Added a red chilli (deseeded) for a bit of heat
- I used 2 1/2 cups water instead of 3 because I find that, for some reason, my risotto always ends up too soupy.
- No wine used.
SuzieG - only tweak was reducing water to 2.5 cups. It is a beautiful recipe and everyone in the family including DD's who are 6 and 9 had seconds. Lovely will definitely make again.
anneaussie - My husband and I really loved this risotto. I read all the reviews and made some changes accordingly. I increased the rice to 230 grams. I used spring onions instead of leek. I chopped the bacon and the spring onions in the bowl and they looked fine. When it finished it looked really soupy so I put it on for 5 more minutes. Then when I poured it into the thermoserver I could see that it was a lot thicker on the bottom so maybe it did not need the extra five minutes but a good stir! Anyway, it did turn out perfect once I stirred in the parmesan so I am altering my copy of the recipe to include the extra five minutes.
It was so, so delicious and will be a regular meal for us. Thank you Cookie1 and all the reviewers.
CC - Thank you Cookie, it's a delicious recipe. I followed the reviews, used 230g of rice, two teaspoons of veggie stock paste, cooked the risotto with the MC off at counterclock speed 1 and let it rest for five minutes. Perfect.
mab19 - It was delicious.
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This is my favourite! Normally with spring onions and normal tomatoes, yumm.
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Does it work to chop the leek in the TM or is it better chopped by hand?
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Think that it would give a better result visually chopped by hand - but it will certainly chop if sliced into chunks.
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From memory I think I chopped it by hand.
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I chopped in the bowl which works, but not the same visual effect as nice slices. Not that leek really shows up in risotto anyway.
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Certainly depends on whether it's for me or to impress friends as to which way I would go - looks the same after a few chews.
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We had this tonight. Was EXTREMELY salty :-\ A combination of the bacon, parmesan and TMX stock paste I guess. I will make it again, but next time I will greatly reduce the stock since that's the easiest bit to NOT miss, I reckon.
I found the consistency quite wet and I'm starting to wonder if my idea of risotto is different to everyone else's. The pumpkin risotto served up on the first season of Aus Masterchef looked REALLY wet to me, just like this. Is it me with the crazy ideas?
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I think you should adjust it to what suits you and your family.
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You're right Cookie. Everyone has different tastes, particularly when it comes to salt. Personally I just love it!!!
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We had this tonight for dinner and it was very nice. I chopped the bacon in the TMX and overdid it (of course) but the flavour was there! I threw a handful of sliced mushrooms in at the end and my DH said that it was the best mushroom risotto I have ever made ;).
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This is still a favourite. I added mushrooms at the beginning, but it went an unappetising grey colour. Still tastes great, but colours not too hot. And I've noticed that my 4.5 year old takes a lot of notice of how nice something looks so won't be doing that again.
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I made this for dinner last night. It was really tasty, even my 'risotto-hating-husband' enjoyed it and after commenting that it's not bad, requested the left overs for lunch. ;)
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I made this one this evening, loved the flavours, but found it a bit "wet", despite a 5 minute rest in the thermoserve. Will try again and reduce the liquid. If I wasn't still on L plates (and so hungry!), I probably would have cooked it a little longer to reduce some liquid. Have just thought, I left the MC in, should I have left it off so there was more evaporation?
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If it was too wet, then, yes, remove the MC next time.
Sounds delish. My DH hates risotto, but I might just try him on this one. Thanks!
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Thanks for that! Seemed a bit obvious as I wrote my post ;D. All the ingredients (except the leek) were in the fridge, so not too much thought needed. Might have a go at the Apricot Chicken (risotto-style) from the EDC next.
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This dish was absolutely delicious ! My husband commented and said that it was the BEST rice dish he had ever tasted ! And with Thermy's help I made it ;)
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Hi Souliyou, welcome to the forum - you sound very proud of yourself. Plenty more lovely dishes to try out on DH.
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Welcome Souliyou, lovely to have you on the forum. How long have you had your Thermomix?
Glad you liked the risotto.
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Welcome Souliyou - glad you joined us - hope you find lots of interesting things here.
thanks very much for your comments / review. Very glad hubby declared it the BEST :-* :-* :-*
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Finally got around to making this tonight.
Thumbs up Cookie ;D
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1450.jpg)
I did add 2 garlic cloves, extra cherry tomatoes, and whilst the the rice was cooking....I added the Italian pork meatballs to the varoma (just split 500g Italian pork sausage casings, and scraped out the meat, and rolled into small meatballs) to start steaming.
When risotto was finished, I added extra cherry toms. and the parmesan into thermoserve, along with extra rice that I had cooked in the microwave (hubby eats sooooo much, so I had to pad it out ;))
Whilst risotto was resting in thermoserve, I added 500g boiled water to the jug, and steamed the meatballs a further 6 mins, varoma temp, speed 4.
I think this dish is like baf65's......you can make many variables.
Thanks cookie :D
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Great idea - I think you are right - once you get the basic idea the world's your oyster/meatball/risotto with or without leeks..... :-* :-* :-* :-* :-* :-* :-*
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I made a salami/tomato version of Cookies risotto tonight.......was delish!
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1939.jpg)
Ingredients I used
1 clove garlic
2 chopped spring onions
40g olive oil
200g aborio rice
1/4 cup white wine
80g chopped hot hungarian salami (once with other ingredients, it's not too hot. You could use mild if you'd prefer)
150g well drained crushed tomatoes (amount from 1 tin)
3 cups water
2 tsp TM stock
1 tblsp. sundried tomato pesto
1/4 cup parmesan cheese.
Followed the procedure as cookie instructed, and just added the salami and tomato for the last 10 minutes of cooking.
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Well done. Another risotto for us, thanks.
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Good work maddy - great winter fare indeed :-* :-* :-* :-*
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I made a version of this tonight - my hubby doesn't really like cooked tomatoes so I made Leek, Bacon and Corn Risotto
Bacon, Leek and Corn Risotto
(serves 2 adults + 3 kids as a main - more as a side dish)
900g water
2 good teaspoons vegie stock (or enough stock cubes for 1ltr of water)
3 rashers of bacon - diced
1 leek (sliced)
1 celery stalk
1 clove garlic
350g arborio rice
50g white wine (or extra water)
half tin of corn kernals/ 1 fresh cobs of kernels/1/2 cup of frozen corn
45g oil (I tend to use canola as olive oil does have a strong taste)
50g parmesan
Grate the parmesan for 3 seconds on speed 9.
Place garlic clove and celery into TM bowl and chop for 5 seconds on speed 7
Add oil, sliced leak and diced bacon, saute for 2 minutes on 100o speed 1.
Insert butterfly. Add rice and wine and saute for 2 minutes on 100o reverse + speed soft
Add stock, water and corn and cook for 18 minutes on 100o reverse + speed soft
Pour risotto into a dish (or thermoserver) and stir through parmesan cheese or serve in bowls with shaved parmesan on the top. We have a lactose free child and a dairy/soy free child so we put Parmesan on top so that it remains dairy free.
Notes: if you are using frozen corn then you'll need to cook for longer. If you are using tinned corn then I added the tin corn 'juice' to the mix and reduced the water a bit.
Also I don't have a Thermoserver yet so I cook mine for 18-20mins to get the right consistancy. If you have a Thermoserver then it is supposed to thicken up if you put it in there and leave it for awhile.
Sorry no photo.
Myf
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Great idea to use the corn. I will try it next time. Thanks.
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Great to see another great variation. Thanks Myf :-* :-* :-*
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Making this for dinner tonight, have all the ingredients apart from cherry tomatoes, so adding mushrooms and asparagus instead. Its great when you dont need to pop to the shops :)
H :)
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Made this for later. I read one comment that there was a lot of liquid. I followed recipe apart from tomates where i added a few mushrooms and asparagus to the risotto in the last 10 mins.
The flavour is great, I too have a lot of liquid which today when I reheat over the stove I think the risotto would be perfect.
H :)
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I'm glad. :-*
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Just heated it up on the stove, added a little water.
This meal got the thumbs from all of us, we finshed it off, dh disappointed no left overs for lunch. I was happy no left overs as there is always some in the freezer.
Thanks cookie
H :)
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Made this again today.
Slightly different
1 garlic
2 spring onions
1 cooked chicken breast (as it was a left over)
6 swiss mushrooms
1 leek
2tsp veg stock
1tsp chcken stock paste
Handful of baby spinach
30g oil
3 cups water
White wine
230g rice
Parnesan cheese to taste
Found with the extra rice it was not runny at all, but still tasted great
H :)
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Thanks Cookie
I made this tonight. I made it in my first days of of tmx ownership with stock paste made according to EDC directions and found it too salty, but now use a lot less salt in my stock paste as per various forum threads, and tonight it was perfect!! I was feeling exhausted after work so I chopped the leek with the garlic and then quartered the bacon and chucked it in Clancy and gave it an extra second of chopping. I also used 230g of rice as per Hally's suggestion and it the consistency was excellent. I cooked the risotto for 17 minutes after adding the rice, then stirred the parmesan and some frozen peas through, as my son isn't really keen on tomatoes, and let it sit in thermomix for a while. The result was probably one of the best risottos I've cooked in tmx and was easier than going out for takeaway.
Thanks again!!
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The last one I made was close to perfect, one of the best risottos i have ever had. Next time, i will finish it off with truffle oil, then I think it would be perfection. Great recipe for the 3 of us.
Thanks cookie
H :)
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This is my favourite! Normally with spring onions and normal tomatoes, yumm.
i have these too (no cherry toms and leek) - will post a comment and let u know how it goes for a quick fri night tea!
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We had this tonight. Was EXTREMELY salty :-\ A combination of the bacon, parmesan and TMX stock paste I guess. I will make it again, but next time I will greatly reduce the stock since that's the easiest bit to NOT miss, I reckon.
I found the consistency quite wet and I'm starting to wonder if my idea of risotto is different to everyone else's. The pumpkin risotto served up on the first season of Aus Masterchef looked REALLY wet to me, just like this. Is it me with the crazy ideas?
AHH!! Saltiness for me too. :o should have read further comments. however apart from that it was DELISH!!! Will adjust the veg stock paste qty to 1tsp for future.
thanks for such a quick & easy recipe for a lazy friday night!
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I posted this recipe a long time ago and have now put in a mention re the saltiness. I don't use a heck of a lot of salt in my vegie stock so that may account for it.
Glad you've enjoyed it.
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This got the thumbs up from our family as well. Yum!
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I made this last night and just added some chicken tenderloins. My hubby and I both loved this and will be adding to our favorites. My hubby is very fussy with the risottos and I have struggled to find one he likes, so I'm very happy.
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That's great.
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Having this for dinner tonight using Salami and Sundried Tomato Pesto as suggested.
DS will have leftovers with a small serve of this as he doesn't like risotto but will give him some to try.
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I made this last night using Maddy's salami and tomato pesto version. I added some paprika and chilli flakes. Such good comfort food. Yum!
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Cookie1 just wanted to let you know that I made this last night and it was lovely. I made the leftovers into arancini balls with wheatgerm, and my VERY finicky one-year-old couldn't get enough! :) Thank you!
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Great news. I'm pleased you liked it.
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Quick question, I made this recipe again today but added some frozen baby peas as well.
Both times I've made it I've ended up with some burning on the bottom of my jug. I had it on reverse and speed 2 this time to try to prevent burning, but it didn't work. Has anyone else had this problem?
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I find that things sometimes catch on the bottom of my jug. I don't really worry about it too much. As long as your mixture is moving within the *:.
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I made this for lunch today. Delicious! Wouldn't change a thing!
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I made this for dinner tonight cookie, it was absolutely delicious and we all loved it :D
A couple of tweaks I made:
I rinsed the bacon in boiling water to remove some of the salt after reading some comments of previous members finding it a bit salty. I sauteed the leek, bacon and garlic for a bit longer than stated, and I also added mushrooms, peas and a few extra tomatoes. It was quite soupy when it finished cooking, but I let it stand while I cleaned up the kitchen and washed the dishes, so probably about 10-15 minutes, and then it was perfect :D
Thank you so much for this recipe :)
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Your photo looks great, well done.
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Looks great Amy, we haven't had risotto for ages
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Thanks ladies :)
Cookie, that was the third serve I'd dished up to try and get it looking good :-))
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LOL
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Made this for dinner tonight. It was delicious and very easy. It will definitely be on my meal rotations :). Thanks!
Tweaks I used:
- Added a red chilli (deseeded) for a bit of heat
- I used 2 1/2 cups water instead of 3 because I find that, for some reason, my risotto always ends up too soupy.
- No wine used.
p/s: Any tips on how to clean it after cooking the meal? I am bit new at this and still learning!
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Clean the bowl do you mean therunner? Always soak the bowl immediately if you are not going to wash it until after you've eaten.
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love risotto,, I soak my bowl straight away, (if that helps) ;D ;D
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I made this tonight and only tweak was reducing water to 2.5 cups.
It is a beautiful recipe and everyone in the family including DD's who are 6 and 9 had seconds.
Lovely will definitely make again.
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My husband and I really loved this risotto. I read all the reviews and made some changes accordingly. I increased the rice to 230 grams. I used spring onions instead of leek. I chopped the bacon and the spring onions in the bowl and they looked fine. When it finished it looked really soupy so I put it on for 5 more minutes. Then when I poured it into the thermoserver I could see that it was a lot thicker on the bottom so maybe it did not need the extra five minutes but a good stir! Anyway, it did turn out perfect once I stirred in the parmesan so I am altering my copy of the recipe to include the extra five minutes.
It was so, so delicious and will be a regular meal for us. Thank you Cookie1 and all the reviewers.
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I cooked this for dinner tonight.Thank you Cookie it's a delicious recipe.
I followed the reviews,used 230g of rice,two teaspoons of veggie stock paste,cooked the risotto with the MC off at :-: speed 1 and let it rest for five minutes.Perfect ;D
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I'm glad you enjoyed it. This was one of my very first conversions. I should perhaps review it now I have improved a little.
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Made this for dinner tonight. It was delicious