Creamy Zucchini Risotto

Thermomix recipe: Creamy Zucchini Risotto. Ready in 43 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 shallot or small onion, peeled
• 1 clove garlic, peeled
• 20 g olive oil
• 250 g zucchini, cut into 1 cm cubes
• 320 g Arborio rice
• 50 g dry white wine (optional)
• 800 g hot vegetable stock
• 1/2 tsp salt (or to taste)
• Pinch of black pepper
• 30 g unsalted butter, cold and cubed
• 50 g Parmesan cheese, freshly grated
• Fresh parsley, chopped, for garnish

Instructions

1. Add shallot or onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g olive oil. Sauté 3 min / 120°C / Speed 1.
3. Add 250 g zucchini cubes to the bowl. Sauté 5 min / 120°C / Speed 1 Reverse. Set aside in a separate bowl.
4. Add 320 g Arborio rice to the mixing bowl (no need to clean). Toast 3 min / 120°C / Speed 1 Reverse, with the simmering basket instead of the measuring cup on the lid.
5. If using, add 50 g dry white wine. Cook 1 min / 100°C / Speed 1 Reverse, with the simmering basket on the lid to allow alcohol to evaporate.
6. Add 800 g hot vegetable stock, 1/2 tsp salt, and a pinch of black pepper. Cook 15 min / 95°C / Speed 1 Reverse, with the simmering basket on the lid.
7. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash more hot stock if it seems too dry. Add the reserved zucchini.
8. Continue cooking 5 min / 95°C / Speed 1 Reverse, with the simmering basket on the lid.
9. Add 30 g cold unsalted butter and 50 g freshly grated Parmesan cheese. Mix gently 1 min / 90°C / Speed 1 Reverse.
10. Transfer the risotto immediately to a serving dish. Let it rest for 2-3 minutes before serving. Garnish with fresh chopped parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.