Vegetables Risotto with Thermomix

Would you like to prepare a vegetables risotto? Try this one! It's a very simple and healthy recipe that brings vegetables good substances to the table with no tastes sacrifice!

This is a very fat-free risotto! It's perfect if you want to limit yourself before the great meals of Easter.

Vegetables are a very important food for our health. This recipe unify the taste of a well-amalgamated risotto with the healthy pleasure of seasonal vegetables.

This recipe has been sent by Maura Archetti a fan from the Italian page of Facebook who received it from Giustina, her Thermomix consultant. As Maura has written to me, you can choose the ingredients you like, replacing or adding the vegetables that are already present in the recipe. You can choose between your favourite vegetables or between the ones you have at your disposal.

When I read this recipe I thought of an old-time dish, of genuine tastes, of the steaming soup with rice and vegetables my grandmother used to prepare to me in winter nights...I'm sure you'll feel the same as I did!

I'd like my daughters to feel the same sensations, I'd like to cook something healthy and tasty for them. If I can do this with Thermomix while I do other things, all the better ;-D.

If you want to try other vegetarian risotto recipes, I suggest the Herbed Rice.


(6 people serving)

- 1 Small Piece Onion
- 1 Small Piece Celery
- 20 g Extra-Virgin Olive Oil
- 800 ml Water
- 1 Spoon Thermomix Stock Cube
- 400 g Rice
- 200 g Potatoes
- 100 g Zucchinis
- 100 g Savoy Cabbage
- 70 g Fresh or Frozen Peas
- 80 g Butter
- 50 g Grated Parmesan Cheese
- Salt to taste

How to prepare the Vegetables Risotto

Put celery and onion in the bowl. 5 Sec. Speed 8.

Add oil and sauté. 3 Min. 100°C Speed 1. Put aside.

Put all the vegetables cut into pieces in the varoma basket and add salt mixing.

Pour water with the stock cube in the bowl.

Insert the simmering basket with the rice inside it.

Put the varoma on the bowl and cook. 23 Min. Temp. Varoma Speed 3.

Put vegetables in a serving dish and the cooked rice.

Before serving amalgamate it with butter and parmesan cheese. Add salt if needed.

Maura's advice

You can replace parmesan cheese with any other grated cheese you fancy or remove it completely.

My advice

If you have to prepare this recipe for lactose intolerant people, you must leave out the cheese of course, and you can replace butter with margarine when amalgamating the risotto.

Some people are cow milk intolerant only! In this case you may replace parmesan cheese with grated goat cheese that confers the dish a strongest taste, delicious anyway.

Translated from the Italian recipe
Risotto con Verdure Bimby: Come Preparare il Risotto alla Paesana col Bimby