Bacon, Leek and Tomato Risotto
For Thermomix
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
winter
weekday meal
rice/risotto
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cups water
- 1 clove garlic
- 1 leek
- 1/4 cup parmesan
- 3 good teaspoons vegie stock
- 3 rashers of bacon
- 200 g arborio rice
- 1/4 cup white wine (i used verjuice)
- 125 g small cherry tomatoes halved
- 45 g olive oil
- Carbohydrate 67.9425125679695 g
- Cholesterol 1.37500000116236 mg
- Fat 12.1548312505641 g
- Fiber 2.19124997973442 g
- Protein 37.2987600947526 g
- Saturated Fat 1.9314856252844 g
- Serving Size 1 1 Serving (769g)
- Sodium 50056.5395188036 mg
- Sugar 65.7512625882351 g
- Trans Fat 0.424908125060509 g
- Calories 535 calories
Grate the parmesan for 3 seconds on speed 9. Place garlic clove into TM bowl and chop for 5 seconds on speed 7(added by Thermomixer - may not be right!) Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100o speed 1. Add rice and wine. Cook 2 minutes at 100o reverse speed soft. Add stock and water, cook for 7 minutes 100oReverse, speed soft. Add the halved tomatoes and cook a further 10 minutes as above. Place in thermoserver, stir through the parmesan and let sit for 5 minutes. Variations: I use spring onion instead of leek, just a personal preference. And 3 normal tomatoes (diced), as I always have them on hand.
