Cheddar cheese risotto thermomix
10 ingredients •
7 steps
Cook time
-
Prep time
-
Skill level
Easy
![Cheddar cheese risotto thermomix](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1658.jpg?s=716x600&fit=cover&ext=webp)
Recipe for
5 - 6
servings
Ingredients
10 ingredients
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- 120 grams Cheddar cheese
- 40 grams Butter
- 15 grams Olive oil
- 2 units Leeks
- 300 grams Arborio rice
- 100 grams White wine tetra
- 1 units Broth (vegetable)
- 1/2 tsp Mustard
- 1 tsp Salt
- 2 tbsp Scallion
Steps
7 steps
- 1Put in the glass 120g cheddar cheese and chop 5sec / vel 5. Reserve in the source will serve. Remove well the remains of cheese to the sauce does not stick.
- 2Put into the vessel 20 g butter, 15 g oil, and leeks, chop 4 sec / vel 5. Lower the ingredients with a spatula and fry 4 min / 120'C / vel 1.
- 3Add 300 g rice without putting the beaker, sofreir 3 min / 120'C / reverse rotation / vel 1.
- 4Add 100 g wine and saute 1 min / 100'c / reverse rotation / vel 1. Without placing the beaker.
- 5Add 1/2 tsp mustard, 1 tbsp vegetable broth, 900 g water and 1 tsp salt. Stir several times rice to detach from the bottom of the vessel. Instead of goblet put the basket on the lid and cook 12 min / 100'c / reverse rotation / vel 1.
- 6Pour the source risotto with cheddar cheese, add another 20 g butter. Garnish with chives and serve.
- 7Barbara Larrain. Thermomix.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
218 | 18 | 6.1 | 12.3 |
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