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Spinach and Basil Pesto Risotto with Thermomix

Here is a delicious vegetarian risotto enhanced and colored by a spinach and basil pesto.

Vegetarian Thermomix Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 41 minutes
Cost per serving: 1,19 €
Energy: 643 kcal / serving
Nutritional score:

Instructions

  • 1.   Place 100 grams of grated Parmesan cheese in the Thermomix bowl.
  • 2.   Add the lid with the measuring cup.
  • 3.   Grind for 10 sec/speed 10.
  • 4.   Scrape the sides of the bowl with a spatula.
  • 5.   Take two tablespoons of grated Parmesan cheese and place them in a ramekin.
  • 6.   Add 50 grams of unsalted cashews to the Thermomix bowl.
  • 7.   Add the lid with the measuring cup.
  • 8.   Grind for 8 sec/speed 10.
  • 9.   Scrape the sides of the bowl with a spatula.
  • 10.   Add 100 grams of washed baby spinach leaves to the Thermomix bowl.
  • 11.   Add 30 grams of fresh basil to the Thermomix bowl.
  • 12.   Add 50 grams of olive oil to the Thermomix bowl.
  • 13.   Add the lid with the measuring cup.
  • 14.   Mix for 8 sec/speed 6.
  • 15.   Scrape the sides of the bowl with a spatula.
  • 16.   Add the lid with the measuring cup.
  • 17.   Mix for 8 sec/speed 6.
  • 18.   Transfer to a container and set aside.
  • 19.   Place 3 peeled shallots in the Thermomix bowl.
  • 20.   Add 1 clove of garlic to the Thermomix bowl.
  • 21.   Add the lid with the measuring cup.
  • 22.   Mix for 5 sec/speed 5.
  • 23.   Add 20 grams of olive oil to the Thermomix bowl.
  • 24.   Add the lid without the measuring cup.
  • 25.   Sauté for 5 min/Varoma/Speed Spoon.
  • 26.   Add 300 grams of risotto rice to the Thermomix bowl.
  • 27.   Add the lid without the measuring cup.
  • 28.   Sauté for 3 min/120°C/speed 1.
  • 29.   Add 60 grams of white wine to the Thermomix bowl.
  • 30.   Add the lid with the measuring cup.
  • 31.   Cook for 1 min/100°C/speed 1.
  • 32.   Add 40 grams of white wine to the Thermomix bowl.
  • 33.   Add 680 grams of water to the Thermomix bowl.
  • 34.   Add 1 cube of chicken broth to the Thermomix bowl.
  • 35.   Add a pinch of salt (adjust to taste) to the Thermomix bowl.
  • 36.   Add a pinch of pepper (adjust to taste) to the Thermomix bowl.
  • 37.   Add the lid with the measuring cup.
  • 38.   Cook for 12 min/100°C/speed 1.
  • 39.   Set aside in the Thermomix for 5 min.
  • 40.   Transfer to a container.
  • 41.   Incorporate the spinach into the rice and mix gently.
  • 42.   Serve sprinkled with Parmesan cheese.

Ingredients for servings

  • 100 g of parmesan
  • 50 g of cashew nut
  • 100 g of fresh spinach
  • 30 g of fresh basil
  • 70 g of olive oil
  • 3 shallots
  • 1 garlic
  • 300 g of risotto rice
  • 100 g of white wine
  • 700 g of water
  • 1 bouillon cube
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    643 kcal
    32 %
  • Fat
    32,38 g
    46 %
  • of which saturated
    9,18 g
    46 %
  • Carbohydrates
    64,88 g
    25 %
  • of which sugar
    2,06 g
    2 %
  • Protein
    16,73 g
    33 %
  • Fibers
    3,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.