Name of Recipe: Orange Risotto with Zucchini and Basil
Number of People: 4
Ingredients:50g extra virgin olive oil
1 leek, white part only, roughly chopped
1 sprig of rosemary, leaves removed
2 garlic cloves
380g arborio rice
100g white wine
1000g water
2 tbsp TM Vegetable Stock Concentrate
2 tomatoes, finely chopped
1 tablespoon of tomato paste
1 teaspoon finely grated orange rind
80ml orange juice (normally 1 large orange)
2 medium zucchini, sliced into 5mm rounds
1 handful of basil leaves, torn
shaved pecorino cheese to serve
Preparation:Add the leek, garlic and rosemary leaves to TM bowl and chop for 2-3 seconds on speed 6.
Add 50g of olive oil and saute for 2 minutes at 100.C on speed 1.
Add arborio rice and white wine.
Saute for 2 minutes at 100.C on Reverse + speed 1.
Add stock, sliced zucchini, tomato, orange zest, orange juice and water and cook for 16 minutes at 100.C on Reverse + speed 1.
Season well with Himalayan salt and freshly ground black pepper. Pour into the Thermoserver and stir through half of the basil leaves before allowing to rest for at least 5 minutes.
Garnish with shaved pecorino cheese and the remaining basil leaves.
Photos:
Tips/Hints:This risotto also tastes good with chicken. Just cook one chicken breast fillet, shred it and mix through the risotto before serving. But it's a great vegetarian dish without it.
