Friday 15 August 2014

Bacon and Pea Risotto

Serves 4

Seeing risotto made at the first Thermomix demo that I went to was the main reason I said yes when the the consultant asked who was interested in buying one that day. I immediately imagined how much easier it could make my life, particularly with cooking those quick mid-week meals to feed my hungry husband and kids after a long day at work. And after having my Thermomix for over a year now, I certainly don't miss standing at the stove gradually adding stock and lovingly stirring a risotto. My risottos get all the love they need from my Thermomix!

There are so many great risotto combinations. Providing you always have some aborio rice, some parmesan and a vegetable or chicken stock paste in the freezer, this is one meal you can easily create anytime you don't have a meal planned by adding whatever added extras you have in the fridge or freezer. This bacon and pea risotto is just one example. It can be on the table within 30 minutes. You can't beat that for a healthy midweek meal that is sure to please. 

What's in it?

25g parmesan cheese
1 brown onion, peeled and sliced
2 cloves garlic, peeled
6 sprigs flat-leaf parsley
160g short cut bacon, fat trimmed, thinly sliced
20g butter
200g aborio rice
2tbs dry white wine
1 1/2 tbs chicken stock paste (see Note) and 750mL water or 750mL preservative free liquid chicken stock
120g frozen peas

How do I make it?

1. Place parmesan in mixing bowl and grate 10sec / speed 9.  Set aside. 

2. Place onion, garlic and parsley in mixing bowl and chop 3sec / speed 7.  Scrape down sides of bowl.

3. Add bacon and butter to mixing bowl and saute 3min / varoma / reverse / speed 1.

4. Insert butterfly.  Add rice and wine and saute 2min / 100°C / reverse / speed 1.

5. Add stock and water and cook 20min / 100°C / reverse / speed 1.

6. Add peas and cook a further 3min / 100°C / reverse / speed 1.

7. Pour into thermoserver or other bowl, mix through reserved grated parmesan and season generously with black pepper.  Serve immediately.

9 ProPoints per serve.


I use Quirky Cooking's chicken stock paste, which can be found at It is so quick to make, stores in the freezer well for a number of months and can be scooped out as needed, so there is no reason not to always have some of this on hand for when it is required. 

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