Sea and Mountain Risotto with Thermomix
An easy and delicious main course, perfect for a festive day with guests you want to impress.
Our Thermomix is a daily helper in preparing delightful dishes.
With this dish, we bring the mountains to meet the sea.
Recipes designed for you:
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 644.41 (Kcal)
- Carbohydrates 75.46 (g) of which sugars 8.77 (g)
- Proteins 34.55 (g)
- Fat 21.19 (g) of which saturated 8.05 (g)of which unsaturated 6.35 (g)
- Fibers 2.92 (g)
- Sodium 795.39 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 1 bunch parsley
- 1 oz shallot
- 2 tbsps extra virgin olive oil
- 1.5 cups Arborio rice
- 3 tbsps dry white wine
- 7 oz smoked swordfish
- 7 oz shelled, frozen shrimp
- 7 oz squid (or cuttlefish)
- 3 cups water
- 1 tsp salt
- 3 tbsps butter
- 1 carrot
- to taste basil
- 3.5 oz mushrooms
- 7 oz cherry tomatoes
- 3.5 oz clams (shelled)
Sea and Mountain Risotto with Thermomix
Tools
- 1 Knife And the Thermomix
Preparation
Put the parsley in the bowl and chop for 3 sec. speed 8. Set aside in a bowl.
Without washing, place the shallot in the bowl and chop for 5 sec. speed 5.
Then collect with the spatula, add the olive oil and sauté for 3 min. 248°F speed 1 with the basket on top
Add the rice and toast without the measuring cup for 3 min. 248°F speed 1.
Then add the wine to deglaze, 1 min. 212°F speed 1. Without measuring cup.
At this point add the vegetables, first the carrots in small pieces, and the mushrooms in pieces.
Shred the smoked swordfish, and cut the squid into pieces and rings.
Then add the fish, water, salt.
Stir with the spatula, and place the basket or splash guard in place of the measuring cup
Cook for the time indicated on the package at 212°F speed 1.
At this point add the previously shelled clams, and let the rice rest in the bowl for 1 minute then transfer it to a bowl, stir in the butter and adjust the salt if needed.
Here is the Sea and Mountain Risotto with Thermomix ready
storage
You can store this dish in the fridge for up to 2 days.
Sea and Mountain Risotto with Thermomix
