John Myers
Ingredients for 3 servings:
- 75 g Parmesan
- 15 g basil
- 1 onion(s)
- 500 g zucchini
- 2 tsp butter
- 250 g risotto rice
- 750 ml vegetable stock
- pinch(s) of salt
- pinch(s) of pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
Thermomix / Monsieur Cuisine
Remove the rind from the Parmesan, roughly dice it, and chop it together with the basil leaves in the blender jug for 10 seconds on speed 10, repeat if necessary. Transfer it to a bowl and set aside. Halve and peel the onion. Cut the zucchini into large pieces. Place both in the blender jug and chop for 5 seconds on speed 6. Add 1 tsp butter and sauté for 4 minutes on speed 1/100°C with the measuring cup in place. Add the risotto rice and sauté for 2 minutes on speed 2/100°C with the measuring cup in place. Pour in the hot stock. Cook the risotto for 20 minutes on speed 1/100°C on the reverse. Add 1 tsp butter and 1/3 of the Parmesan and fold in for 40 seconds on speed 2. Season the risotto with salt and pepper and let it rest for 5 minutes. Then serve with remaining basil parmesan.
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