Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: achookwoman on April 29, 2012, 09:11:24 am

Title: Sage and Black pepper Risotto
Post by: achookwoman on April 29, 2012, 09:11:24 am
This recipe has been adapted, from a recipe in the latest Gourmet Traveller magazine,  for the TMX.

Sage and Black Pepper Risotto - makes 6 large serves
I am not one for risotto,  but have to admit that this is very nice and will be making it again.

2 Tablespoon fulls of fresh sage leaves,(about  18 medium sized)
1/2 onion
2 teaspoons of oil,  40 g butter  + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.

Grind Black pepper in TMX,  set aside.
Grate Parmesan cheese ,  set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds,  add Parmesan Cheese and butter that the sage leaves have been crisped in.

Sage leaves crisped in butter

Place 40g butter in a small pan on stove, and heat until just turning brown.  Add fresh sage leaves and cook quickly until crisp.  ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.

This dish reheats well in the Microwave, with a little extra stock added.

members' comments

Hally - Very easy & quick. Found the consistency perfect. Love it.
I used 1 tsp of pepper & found that was enough for me.
I tried it 2 ways
1st bowl as is with sage on top
2nd bowl as above with truffle oil drizzled on top
Both yumm. I also think this would be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later. Thank you chookie.
You could always stuff mushrooms with the left over risotto.


maddy - I really enjoyed this chookie. Sage is my favourite herb, so I cooked and crumbled through extra sage, used a strong Parmesan and added only 1 teaspoon of the pepper....that was just the right amount for us. It would be lovely as arancini.

JD - Chookie, for so few ingredients this tastes amazing.  I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls.  1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe.  I could have experimented with more but left well enough alone.

nimpex - I tried this recipe to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me.  And the fried sage on top is just the BEST.
Title: Re: Sage and Black pepper Risotto
Post by: cookie1 on April 30, 2012, 09:10:16 am
This does sound simple and nice. My sage is growing happily. I may just forget that DH mentioned he is not fond of risotto.
Title: Re: Sage and Black pepper Risotto
Post by: dede on April 30, 2012, 09:12:11 am
Lol, that's the way cookie. And anyway who does the cooking? ;D
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on April 30, 2012, 12:38:36 pm
I like recipes that you don't have to shop for any ingredients, great when you have forgotten to thaw meat.  Thanks Chookie.  Will I like 2 teaspoons of black pepper though??  Is it very hot or peppery, stupid question as it is called a pepper risotto but what say I only add 1 tsp to start with and beef it up with more if I think I can handle it  :-)) :-)) ;D
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on April 30, 2012, 11:06:20 pm
Judy,  this is exactly what I did.   I start with 1 teaspoon full and found that I could cope with the second .  We don't like things too spicy and this was just right.  DH and DD both liked it.  It is such an easy recipe.  If you like a 'wet' risotto add more liquid. It makes 6 large serves.
Title: Re: Sage and Black pepper Risotto
Post by: maddy on May 01, 2012, 12:21:52 pm
Thanks chookie....looking forward to making this one  :-*
Title: Re: Sage and Black pepper Risotto
Post by: deedub on May 01, 2012, 01:09:23 pm
I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on May 01, 2012, 01:25:11 pm
I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
Yes, dee dub, I would cut down the pepper for the kids.  Could do what Judy and I did.  Add 1 teaspoon to mix,  serve kids and then add a bit more pepper.  Yum as arancini.  Haden't thought of this as there was none left over.
Title: Re: Sage and Black pepper Risotto
Post by: Halex on May 02, 2012, 12:06:47 am
Chookie, what a great recipe to have on hand. Have sage in the garden & the rest of the ingredients are standard items in our house.

Thank you, might make sone for lunch then use the rest for arancini balls.

H :)
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on May 02, 2012, 01:28:28 am
Halex,  I made up a lot of the blAck pepper as it is so handy to add to lots of dishes.   Hope you like it.
Title: Re: Sage and Black pepper Risotto
Post by: Halex on May 02, 2012, 02:59:20 am
Just made this.  Being a risotto freak, I  Couldnt wait for lunch ;D,LOL

Very easy & quick. Found the consistency perfect.

I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

I ground up a batch of black pepper, great idea Chookie :)

I used  1 tsp f pepper & found that was enough for me.

Love it, I tried it 2 ways, tiny bowl of each as not hungry but just had to try.

1st bowl as is with sage n top
2nd bowl as above with truffle oil drizzled on top

Both yumm. i also think this woukd be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later.

Thank you chookie :)

H :)

So good now thinking might have some as a side dish with dinner
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on May 02, 2012, 03:06:28 am
I did  however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL

We are rather spoilt in this regard Halex.  I love the idea of grinding some peppercorns in the TMX as I just bought myself a new grinder and it is terrible.  It wasn't cheap either so I am very disappointed that the grindings are far too coarse and even with adjustments made on the bottom of the grinder, it doesn't seem to improve either.

Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on May 02, 2012, 07:03:54 am
Halex,  glad you like it.  so easy.
Title: Re: Sage and Black pepper Risotto
Post by: Halex on May 02, 2012, 10:59:04 am
Sure do, just about to loosen it up with a little stock to re-heat it.

H :)
Title: Re: Sage and Black pepper Risotto
Post by: maddy on May 03, 2012, 04:51:13 pm
I really enjoyed this chookie  :-*

(http://i618.photobucket.com/albums/tt266/nachothecat/c2cb7c22.jpg)

sage is my favourite herb, so it I cooked and crumbled through extra sage, used a strong Parmesan, and added only 1 teaspoon of the pepper....that was just the right amount for us.
It would be lovely as arancini.
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on May 03, 2012, 09:34:10 pm
Maddy,  so glad you like it.  Thanks also for the photo.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on May 18, 2012, 01:05:07 pm
Chookie, for so few ingredients this tastes amazing.  I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls.  1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe.  I could have experimented with more but left well enough alone.
Title: Re: Sage and Black pepper Risotto
Post by: Halex on May 18, 2012, 01:07:44 pm
JD, yes great meal for little ingredients. You could always stuff mushrooms with the left over rissotto.

H :)
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on May 18, 2012, 01:46:29 pm
Judy, glad you like it.. Easy isn't it ?
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on May 18, 2012, 01:47:42 pm
It certainly is Chookie, cheap too.  DH really got stuck into it, I think I could have put more on his plate tonight.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on August 23, 2013, 04:48:11 am
Did this again for my lunch today and topped it with a few pan fried scallops I wanted to get rid of from the freezer. 
Title: Re: Sage and Black pepper Risotto
Post by: deedub on August 23, 2013, 12:44:08 pm
I still haven't tried this, thanks for bumping Judy.
Title: Re: Sage and Black pepper Risotto
Post by: nimpex on September 28, 2013, 10:34:49 am
I do not really eat risotto for health reasons but I make it quite often for my family ( husband is Italian ) I tried this recipe early
this morning to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me.  And the fried sage on top is just the BEST.
Title: Re: Sage and Black pepper Risotto
Post by: cookie1 on September 28, 2013, 10:43:08 am
Welcome to the forum nimpex. I'm glad you were pleased with the risotto. Have you had your thermomix long?
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on September 30, 2013, 05:32:55 am
Nippex, try a mushroom version,  with fresh and dried mushrooms.  
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on February 25, 2016, 08:26:32 am
Using this recipe as the base, tonight I turned it into a chicken and mushroom risotto by omitting the sage and adding 115g mushroom sauce & 185g cooked chicken from the freezer.  It was delicious Chookie.

Title: Re: Sage and Black pepper Risotto
Post by: JulieO on February 25, 2016, 09:44:04 am
Looks very tasty Judy and you've made it your own.  :)
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on February 25, 2016, 10:03:03 am
Thanks Julie, start with a solid base and you can do anything with it.
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on February 25, 2016, 07:59:12 pm
Sounds nice Judy. Glad you made it your own and enjoyed it.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on December 28, 2017, 11:48:44 am
I used this recipe as a base again for tonightís risotto.  After the risotto was cooked I added the following ingredients which I heated in the microwave - roasted pumpkin, diced cooked chicken I had in the freezer and some leftover cooked beans but I omitted the sage steps.  I only sprinkled the cheese over the top of the risotto, didnít mix it through during the cooking stage.  It was delicious. Only made half a batch so as not to fill the freezer spaces anymore than they already are.  This is the leftovers.

Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on December 28, 2017, 11:51:11 am
Judy, does look yummy.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on December 28, 2017, 12:10:47 pm
I rarely cook risotto Chookie but whenever I do, I seem to use this excellent recipe and do my own thing with it depending on what I have in the fridge that I want to get rid of. 
Title: Re: Sage and Black pepper Risotto
Post by: Cornish Cream on December 28, 2017, 05:19:46 pm
Looks delicious Judy.  8).  DH likes risotto occasionally.
Title: Re: Sage and Black pepper Risotto
Post by: cookie1 on December 29, 2017, 01:26:46 pm
Well done Judy. We haven't had risotto for ages. Last time I made it DH told me he wasn't really a fan of risotto and yet he adores rice pudding.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on December 29, 2017, 01:44:16 pm
Yes that is a bit odd but I guess they are so totally different in taste.
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on December 29, 2017, 07:52:31 pm
Thought I had better try this again. Yes it is indeed a lovely Risotto. I cooked garlic prawns to which I added some roasted pumpkin, and tipped this on top. Ral loves risotto and our guest raved about it.
He had never had Risotto before.
Title: Re: Sage and Black pepper Risotto
Post by: judydawn on December 29, 2017, 09:02:23 pm
You should try your own recipes more often Chookie LOL.
Title: Re: Sage and Black pepper Risotto
Post by: achookwoman on December 30, 2017, 07:48:03 pm
You should try your own recipes more often Chookie LOL.
Judy, you are so right.