Thermomix Recipes

Ingredients

Pea and Mint Purée 

• 1 garlic clove

• 50 g shallots, halved

• 20 g olive oil

• 250 g frozen green peas

• 100 g water

• 1 bunch fresh mint leaves (approx. 10-15 g)

Risotto

• 30 g Parmesan cheese, cut in pieces (2 cm)

• 60 g shallots, halved

• 20 g olive oil

• 200 g dry white wine

• 250 g risotto rice

• 450 g liquid vegetable stock, salt-free, hot

• 1 tsp fine sea salt, or to taste

• ½ tsp ground black pepper, or to taste

• 100 g frozen green peas

Instructions

Pea and Mint Purée

• Place garlic, shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 3 min/100°C/speed 1.

• Add 250 g frozen peas and water then cook 7 min/100°C/speed 1.

• Add mint then blend 2 min/speed 10. Transfer purée to a bowl and set aside, then rinse and dry mixing bowl.

Risotto

• Place Parmesan in dry mixing bowl and grate 10 sec/speed 10. Transfer to bowl with pea purée and set aside.

• Place shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 3 min/100°C/speed 1.

• Add wine and rice then cook 2 min/100°C/1speed 

• Add vegetable stock, salt and pepper then cook 10 min/100°C/speed 1

• Add 100 g frozen peas, stir in with spatula then cook 4 min/100°C/speed 1

• Add reserved pea purée and Parmesan and stir in with spatula. Taste risotto and adjust seasoning if desired, then leave to rest for 2 minutes with lid on. Serve immediately in shallow bowls with a garnish of pea shoots.