Thermomix Zucchini flower risotto

Here you are my traditional zucchini flower rice recipe adapted to the Thermomix. A sweet and creamy risotto that gets ready in minutes and is sure to impress everybody at your table.

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Ingredients

• 50 Parmesan cheese, cubes

• 20 g parsley, chopped

• 2 garlic cloves

• 50 g onion, cut in quarters

• 20 g olive oil

• 80 g zucchini flowers, washed and chopped

• 170 g zucchini, cubed

• 240 g Carnaroli rice

• 50 g white wine

• 500 ml vegetable broth

• 15 g butter (optional)

• Salt and pepper to taste

Instructions

1. Place Parmesan cheese in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside in the fridge;

2. Place parsley in mixing bowl and pulverize 5 sec/speed 8. Scrape down sides of mixing bowl with the spatula;

3. Add in onion and garlic cloves and chop 3 sec/speed 5. Scrape down sides of mixing bowl with the spatula;

4. Add in olive oil and sauté 3 min/120 C/speed 1;

5. Place chopped zucchini and zucchini flowers in mixing bowl and cook 5 min/120 C/speed 1;

6. Stir in rice and white wine and let simmer 3 min/120C/speed 1;

7. Add in room temperature broth, salt and pepper. Place simmering basket instead of measuring cup on mixing bowl lid and cook 12 min/100 C/speed

8. Check your risotto and keep cooking for 2/3 more minutes if it appears very watery. That will depend from the variety of rice you’re using;

9. Transfer rice to a deep serving dish, top with Parmesan cheese and butter, cover with the lid and let sit for a couple of minutes. Once the cheese has melted, give your risotto a gentle stir so the cheese and butter will combine to the rest of the ingredients.

A little tip: serve it right away! Risotto tastes good if eaten right on spot and tends to get quite dry after as little as 15 minutes.