CHALLENGE #1 - all welcome to join in!

[brazen20au]

oohhh that sounds good. maybe i should make this tonight instead? lol

[I Love Bimby!]

If we need prizes, I'm happy to donate a few bottles of wine as well.

[marmee]

Well, I hope you didn't make it brazen!  I wanna see your creativity at work first   

[brazen20au]

no iiddn't make it, i did the sweet potato dish instead (we had a vegetarian at dinner last night so needed a meat free dish)

i will work on something this week

[Nay-nay]

Lamb and Butternut Pumpkin Risotto
Ingredients:
Chopped up left over roast lamb
^1/2 butternut pumpkin
1 tbsp butter
1 tbsp oil
1 Spanish (red) onion
clove of garlic
400g arborio rice
300ml dry white wine
2 tbsp vege stock
700ml water
^1/2 lemon - juiced
^1/3 cup parsley
^1/3 cup Parmesan cheese
1-2 tbsp marscarpone cheese or cream
Method:
Chop up pumpkin into small chunks (1-2cm squares) cook in TMX basket for 10min and puree half of the pumpkin and set aside
Chop onion & garlic 5 seconds on speed 5
Add oil and butter - 100^oC for 2 minutes on speed 2
Insert butterfly
Add rice and wine saute 3minutes 100^o C
Add stock and water cook for 10min 100^oC on  speed 1
Add pumpkin puree,pumpkin chunks and lamb cook for 5-7 more minutes on  speed 1
Stir in cream, parsley, Parmesan and lemon juice on  speed 1 for 20 secs
Pour into thermoserver and allow to fully absorb.

[Nay-nay]

Champagne and Strawberry Risotto
Ingredients:
2 tbsp butter
200-250g of strawberries
400g arborio rice
400ml champagne
600ml water
100-150g sugar
50ml strawberry topping from ECU
Method:
Add butter and halved strawberries saute 100⁰C for 2 minutes on  speed 1
Insert butterfly
Add rice and champagne 3 minutes at 100⁰C on    speed 1
Add sugar and water cook at 100⁰C on  speed 1 for 13 - 15 minutes
Stir through strawberry topping and pour into thermoserver to fully absorb
Tips:
Serve in glass with ECU Custard topped with a sprinkle of crushed nuts and mint leaf. Also can be served over the top of saviordi (lady finger) biscuits.

[judydawn]

You have been busy Nay-nay, well done. 

[Nay-nay]

So sorry I forgot to take a photo! The dessert risotto looked fabulous too but it was all gone before I remembered that I had to take a photo - My family is a bit risottoed out so won't be making it again too soon. I have a wonderful risotto cookbook -  'round the world  by Tamara Milstein. It has some lovely recipes but some ingredients are too hard for me to source. I haven't made it but if anyone is interested in a truly Australian Risotto and wants to try Lamb and Rosella,  Gingered Barramundi and Mango, Venison,Juniper berries and Red Cabbage,  Kangaroo and Kakadu Plum,  Buffalo and Asparagus,  Chilli-Yabby with Ginger,  Trout and Goat's Cheese - just let me know. Also other dessert risottos include Coconut Pistachio,  Citrus,  Fig and Rhubarb,  Mixed Berry,  Caramelised Apples and Pears,  Nectarine,Basil and Pine Nut. 

[Thermomixer]

Mama_bel might do the lamb and rosella ( the fruit, not the bird)

[Nay-nay]

Mama_bel might do the lamb and rosella ( the fruit, not the bird)

Yes - Rosella - the flowers 
Lamb and Rosella Flower Risotto
Ingredients:
2 tbsp macadamia nut oil
2 leeks
6 lamb back strap fillet (700g) cut into slices
250g Rosella flowers
2 tsps cinnamon
1 small red chilli
400g arborio rice
100ml white wine
900ml water
2tbsp of EDC vege or chicken stock
200g baby spinach
100ml sour cream
rind and juice of lemon
^1/2cup macadamia nuts, lightly crushed
salt and pepper to taste

Method:
Pulverize lemon rind and set aside.
Chop chilli 5 seconds on speed 5
Add oil and saute - 100oC for 2 minutes on speed 2
Add lamb and cinnamon and cook for further 5min  100^oC
Add rice and wine saute 3minutes 100o C 
Add rosellas, stock and water cook for 15min 100oC on    speed 1
Add cream, salt 'n' pepper, lemon juice and rind stir through for 20 sec  speed 1
Pour into thermomserver adding spinach until fully absorbed and serve with sprinkle of nuts.
Have never made this so just guessing this is how I would convert it - not sure if ingredients may be too much for bowl??All the best with that - let us know how it turns out. 

[cookie1]

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
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(added by Thermomixer - may not be right!)
Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100^o speed 1.
Add rice and wine. Cook 2 minutes at 100^o reverse speed soft.
Add stock and water, cook for 7 minutes 100^oReverse, 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.

[brazen20au]

loving all these recipes!

i will try to go shopping tomorrow and see if i can get inspired lol

[marmee]

Yum!  Thanks Nay-nay.  If any of your dessert risottos are dairy AND egg free, I would love a copy.  Please   

[Nay-nay]

Yum!  Thanks Nay-nay.  If any of your dessert risottos are dairy AND egg free, I would love a copy.  Please   

SURE
Citrus Risotto
Ingredients:2 tbsp butter or substitute
4 tbsp sugar
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest of 1 orange
800ml of orange juice
400g Arborio rice
100ml white wine
2 oranges chopped
2 tbsp
*Demerara sugar
50g toasted flaked almonds
Method:
Pulverize zest and then sauté with butter and sugar for 2-3 mins 100^oC  speed 1
Insert butterfly
Stir in rice, then wine and cook for further 3min 100^oC  speed 1.
Add orange juice and cook for 15min at 100^oC on  speed 1.
Stir through chopped orange, lemon and lime juice and *demerara sugar.  Speed 1 for 20 secs
Pour into Thermoserver until fully absorbed.
Serve and garnish with toasted almonds

http://www.wisegeek.com/what-is-demerara-sugar.htm

Coconut Pistachio Risotto
Ingredients:
2 tbsp butter or substitute
4 tbsp shredded coconut
4 tbsp palm sugar or brown sugar
400g Arborio rice
800ml coconut milk
200ml water
2 tbsp cream (optional)
1 tbsp golden syrup
Toasted coconut and roasted pistachio
Method:
Sauté butter, sugar, coconut and nuts for 2 mins at 100^oC  speed 1
Insert butterfly
Add rice and stir for 1 min
Add coconut milk and water and cook for 15-17 min at 100^oC  speed 1
Stir through cream and syrup and pour into thermomserver until absorbed.
Serve in bowls garnished with toasted coconut and roasted nuts with berry icecream.

[Chelsea (Thermie Groupie)]

OK time for my contribution.  I will warn you that it is a little bit different but very wholesome and tasty.  It has the thumbs up from my family - although DS3 eats around the goji berries  .

Goji Berry Brown Rice Pudding

Ingredients:
110g brown rice
900g water
360g milk
150g honey (or 175ml??? agave syrup)
3 eggs (whisked together until frothy)
1 tsp vanilla extract
1/4 tsp ground cinnamon (and a little extra for serving)
75g dried goji berries (found in dried fruit and health food sections of major supermarkets)
75g seedless raisins
Fresh mint leaves for serving

Method:
Weigh rice into basket and wash thoroughly.
Add water into bowl and insert basket.
Cook rice for 35 minutes at Varoma temperature on speed 4.
Remove basket and pour water into a jug.
Add rice, milk, honey and 65g of the rice water into the bowl (discard remaining rice water).
Cook for 40 minutes on 90^o reverse, soft speed.
Blend for 5 seconds on speed 6.
Set machine stirring at reverse, speed 2 and add egg mixture, vanilla and cinnamon through hole.
Cook for a further 2 minutes at 90^o reverse, soft speed.
Add goji berries and raisins and mix on reverse speed 3 for 10 seconds.
Portion into 6 ramekins or ceramic bowls and chill for at least two hours (or overnight).
Serve garnished with ground cinnamon and fresh mint leaves.

Original recipe by Chef J. Hugh McEnvoy
(published in "101 foods that could save your life" by David Grotto).