How to make a delicious leek risotto with the thermomix?

Looking to concoct a tasty leek risotto using your Thermomix? In this article, you’ll find tips and tricks on how to make this must-have dish so easy, it’s sure to delight the whole family’s taste buds.

To make a delicious leek risotto with the Thermomix, you’ll need a few easy-to-find key ingredients. Start by chopping the leeks and onion, then sauté in the Thermomix with a little butter. Add the Arborio rice, dry white wine and vegetable stock, then cook until the rice is creamy. Finally, add grated Parmesan, butter and a few seasonings. Serve hot, garnished with chives for a touch of freshness. Bon appétit!

🍲 How to make a delicious leek risotto with the thermomix? 🍲

• 🥣 Ingredients :
  • Rice arborio
  • Leeks
  • Vegetable broth
  • White wine
  • Grated cheese
  • Butter
  • Shallots
  • Fresh cream

• Rice arborio
• Leeks
• Vegetable broth
• White wine
• Grated cheese
• Butter
• Shallots
• Fresh cream
• 👩‍🍳 Steps :
  1. Mince leeks and shallots
  2. Brown the leeks in a little butter.
  3. Add the rice and white wine and simmer.
  4. Gradually add the vegetable stock and stir regularly.
  5. Add the grated cheese and crème fraîche
  6. Serve hot and enjoy!

• Mince leeks and shallots
• Brown the leeks in a little butter.
• Add the rice and white wine and simmer.
• Gradually add the vegetable stock and stir regularly.
• Add the grated cheese and crème fraîche
• Serve hot and enjoy!

• Rice arborio
• Leeks
• Vegetable broth
• White wine
• Grated cheese
• Butter
• Shallots
• Fresh cream

1. Mince leeks and shallots
2. Brown the leeks in a little butter.
3. Add the rice and white wine and simmer.
4. Gradually add the vegetable stock and stir regularly.
5. Add the grated cheese and crème fraîche
6. Serve hot and enjoy!

Ingredients required

To prepare a tasty leek risotto with your Thermomix, here are the ingredients you’ll need:

• 300 g Arborio rice
• 2 medium leeks
• 1 onion
• 2 garlic cloves
• 70 g butter
• 50 g grated Parmesan cheese
• 100 ml dry white wine
• 800 ml vegetable stock
• Salt and pepper
• A few sprigs of chives for garnish (optional)

Start by slicing the leeks into thin rings and chopping theonion andgarlic.

Place the onion and garlic in the Thermomix bowl. Blend for 5 seconds at speed 5. Scrape down the sides of the bowl with a spatula.

Add 30 g of butter and sauté for 3 minutes at 120°C on slow cooking mode, speed 1.

Add the leek slices and sauté for 5 minutes at 100°C, speed 1.

Pour the 300 g Arborio rice into the bowl and mix for 3 minutes at 100°C, simmering speed.

Sprinkle with dry white wine and reduce for 2 minutes at 100°C, simmering speed.

Add the hot vegetable stock and season with salt and pepper. Cook for 18 minutes at 100°C, in simmering mode.

Once cooked, add the remaining 40 g butter and 50 g grated Parmesan. Mix gently with a spatula.

Serve the leek risotto immediately, sprinkled with a few sprigs of chives if desired. Enjoy your meal!

List of ingredients

To make a delicious leek risotto with the Thermomix, you’ll need a few key ingredients that are easy to find. Here’s what you’ll need:

• 2 leeks
• 200 g arborio rice
• 1 onion
• 50 g butter
• 100 ml dry white wine
• 750 ml vegetable stock
• 50 g grated Parmesan cheese
• Salt and pepper

Start by cleaning and chopping the leeks and onion. Place 25 g of butter in the Thermomix bowl and add the chopped onion. Program to 100°C, speed 1, for 3 minutes to brown the onion.

Add the chopped leeks to the bowl and cook at 100°C, speed 1, for a further 5 minutes. Then add the arborio rice and heat at 100°C, speed 1, for 1 minute to allow the rice to absorb the flavors of the leeks and onion.

Pour the dry white wine into the bowl and simmer at Varoma temperature, speed 1, for 2 minutes, until the wine is almost absorbed by the rice.

Add the vegetable stock, a small amount at a time, programming at 100°C, speed 1, for 15 to 18 minutes. Check regularly that the rice is cooked through. Once the rice is cooked, add the remaining butter and grated Parmesan. Blend on speed 1 for 1 minute to obtain a creamy consistency. Add salt and pepper to taste.

Serve your warm leek risotto immediately, garnishing it with a few fresh herbs for an extra touch of color and flavor.

Preparing the leeks

To make a delicious leek risotto with the Thermomix, it’s essential to make sure you have all the ingredients you need at hand. Here’s what you’ll need:

• 300 g Arborio rice
• 2 leeks
• 1 onion
• 2 garlic cloves
• 50 g grated Parmesan cheese
• 20 cl dry white wine
• 1 liter chicken stock
• 30 g butter
• 1 tablespoon olive oil
• Salt and pepper

Next, you need to prepare the leeks well to achieve the perfect texture in the risotto. Start by carefully washing the leeks under cold running water to remove all traces of soil. Trim off the ends and slice into thin rings.

To prepare leeks with the Thermomix, follow these steps:

1. Place the chopped leeks in the Thermomix bowl, add the olive oil and blend for 5 seconds at speed 5.
2. Scrape down the sides of the bowl with a spatula, then sauté for 5 minutes at 100°C, speed 1.

Once the leeks are ready, it’s time to prepare the risotto. Here’s how it works:

1. Add the onion and garlic to the Thermomix bowl with the leeks, then blend for 5 seconds at speed 5.
2. Add the butter and sauté for 3 minutes at 100°C, speed 1.
3. Add the Arborio rice and continue cooking for 3 minutes at 100°C, speed 1, without a measuring cup.
4. Pour in the white wine and simmer for 2 minutes at 100°C, speed 1, without a measuring cup.
5. Add the chicken stock gradually, about 2 ladles at a time, and cook for 17 minutes at 100°C, spoon speed, in reverse.
6. At the end of cooking, add the grated Parmesan, salt and pepper to taste, then mix gently with a spatula.

Serve your leek risotto immediately, piping hot. Enjoy your meal!

Preparing the risotto

• 2 leeks
• 1 onion
• 300 g Arborio rice
• 100 ml white wine
• 800 ml vegetable stock
• 30 g butter
• 30 g grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper

Wash and finely chop the leeks andonion. In the Thermomix bowl, add the leeks, onion and olive oil. Blend at speed 5 for 5 seconds.

Fry the mixture in the Thermomix at 100°C, speed 1 for 3 minutes.

Add the Arborio rice and sauté for a further 3 minutes at 100°C, simmering speed.

Pour in the white wine and cook without the measuring cup at 100°C, simmering speed, until the wine has evaporated.

Add the vegetable stock and salt and pepper to taste. Program the Thermomix at 100°C, simmering speed for 15 minutes.

Once cooked, stir in the butter and grated Parmesan. Mix gently with a spatula.

Serve your leek risotto immediately, piping hot.

Tips and tricks

For the perfect leek risotto with your Thermomix, start by preparing your ingredients. You’ll need :

• 200 g arborio rice
• 3 leeks
• 1 onion
• 50 g grated Parmesan cheese
• 1 liter vegetable stock
• 30 g olive oil
• 50 g butter
• Salt and pepper

Thinly slice the leek whites and chop the onion. Place the olive oil, leeks and onion in the Thermomix bowl and blend for 5 seconds at speed 5.

Scrape down the sides of the bowl, add the butter and cook for 5 minutes at 100°C in simmer mode. Once the vegetables have browned, add the rice and cook for a further 3 minutes at 100°C in reverse mode, speed 1.

Gradually add the hot vegetable stock. Program for 18 minutes at 100°C in reverse mode, speed 1. Stir regularly to obtain a creamy texture.

At the end of cooking, stir in the grated Parmesan and season to taste with salt and pepper. Mix gently with a spatula to coat the rice with the melted cheese.

For a touch of freshness, add a few finely chopped leek seeds to the top before serving.

For an even tastier risotto, use a homemade stock. You can vary the flavors by adding fresh herbs such as thyme or parsley.

Be sure to stir the rice regularly to prevent it from sticking to the bottom of the bowl. If your risotto seems too thick, don’t hesitate to add a little water or stock at the end of cooking to adjust the consistency.

Simplify preparation by choosing seasonal and local ingredients for an even more delicious dish.

Tips for successful cooking

Preparing a delicious leek risotto with the Thermomix is both quick and easy. Here’s how to make a tasty dish:

Ingredients required:

• 300 g arborio rice
• 2 leeks
• 1 onion
• 30 g butter
• 50 g grated Parmesan cheese
• 100 ml dry white wine
• 800 ml vegetable stock
• Salt and pepper
• A drizzle of olive oil

Start by chopping the leeks and onion. Place them in the Thermomix bowl with a drizzle of olive oil and blend for 5 seconds on speed 5. Next, fry the mixture on the Thermomix at 100°C, speed 1, for 3 minutes.

Add the arborio rice to the bowl and sauté again for 3 minutes at 100°C, speed 1 in reverse to avoid breaking the rice grains.

Pour in the dry white wine and program the Thermomix at 100°C, speed 1, reverse, for 2 minutes to allow the wine to evaporate.

Then add the vegetable stock through the lid without the measuring cup. Set the temperature to 100°C, speed 1 in reverse, for 15 to 17 minutes. Check for doneness and adjust with a little stock if necessary.

At the end of the cooking time, add the butter and grated Parmesan. Program the Thermomix on speed 1, in reverse, for 1 minute to blend all the ingredients. Taste and adjust seasoning with salt and pepper if necessary.

Tips for successful cooking :

Use quality arborio rice for a creamy risotto.

Stir regularly to prevent the rice sticking to the bottom of the Thermomix bowl.

Add the hot broth gradually to allow the rice to absorb it.

Add the cheese and butter only at the end of cooking to obtain a melting texture.

These tips will guarantee you a perfectly successful leek risotto, worthy of the best chefs.

Possible variations

Making leek risotto with the Thermomix is child’s play. Start by carefully washing the leeks and cutting them into thin slices. Then place the leeks in the Thermomix bowl and blend for 5 seconds at speed 5 to obtain an even cut.

Add olive oil and sauté leeks for 3 minutes at 100°C, speed 1. Once the leeks are lightly browned, insert the arborio rice into the bowl and sauté for 2 minutes at 100°C, spoon speed. This allows the rice to soak up the flavors of the leeks and olive oil.

Pour the white wine into the bowl and cook for 1 minute at 100°C, speed 1, without a measuring cup. Gradually add the hot vegetable stock through the hole in the lid. Program the Thermomix to cook the risotto for 18 minutes at 100°C, spoon speed, reverse. This ensures a creamy texture and prevents the rice from sticking between the blades.

For an even tastier risotto, add grated Parmesan and a little crème fraîche. Blend for 1 minute on speed 1, always in reverse. Season to taste with salt and pepper.

To make a success of your leek risotto with the Thermomix, here are a few tips:

• Use fresh, seasonal ingredients for optimum flavour.
• Keep stirring the rice during cooking to prevent sticking.
• Taste regularly and adjust seasoning before serving.
• Choose homemade vegetable stock for a more authentic taste.

Risotto lends itself to many variations, so don’t hesitate to add :

• Mushrooms for a forest taste.
• Shrimp for a touch of the sea.
• A blend of cheeses for extra creaminess.
• Cooked chicken pieces for a heartier version.

The Thermomix makes it easy to make these additions by adapting cooking times and speeds.

Presentation and support

Preparing a delicious leek risotto with your Thermomix is both quick and easy. This creamy, flavorful dish will delight your taste buds and those of your guests.

Before you start, make sure you have all the ingredients you need:

• 180 g Arborio rice
• 2 leeks
• 1 onion
• 2 garlic cloves
• 50 g grated Parmesan cheese
• 30 g butter
• 20 ml olive oil
• 1 liter vegetable stock
• Salt and pepper

Start by slicing the leeks into rounds. Wash them thoroughly. Chop the onion and garlic.

In the Thermomix bowl, add the onion and garlic. Chop for 5 seconds at speed 5. Scrape down the sides of the bowl.

Add the olive oil and sauté for 3 minutes at 120°C, speed 1. Add the leeks and cook for 5 minutes at 100°C, speed 1.

Add the Arborio rice and sauté for 3 minutes at 100°C, speed 1, reverse, without a measuring beaker.

Stir in vegetable stock, salt and pepper. Cook for 18 minutes at 100°C, spoon speed, in reverse. Remember to check the cooking time as you go, and adjust if necessary.

At the end of the cooking time, add the butter and grated Parmesan. Mix well with a spatula. Leave to stand for a few minutes before serving, to allow the rice to absorb all the liquid.

Serve your leek risotto hot. For a complete meal, you can accompany it with a green salad or grilled vegetables. For an extra touch of deliciousness, add a few shavings of Parmesan cheese to the top of the risotto before serving.

Feel free to share your creation on culinary social networks and test variations with other seasonal vegetables. Enjoy your meal!