Thermomix Bacon & Tomato Risotto

Step 1

Place the parmesan cheese into the Thermomix bowl and grate on Speed 8, 8 seconds. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.

Step 2

Place the olive oil and bacon into the Thermomix bowl and cook for 3 minutes, Varoma, Speed 1, Reverse (MC off).

Step 3

Add the garlic, tomatoes, chilli (optional), dried herbs, salt and pepper and cook for 12 minutes, 100 degrees, Speed 1, Reverse. Pour the sauce into the ThermoServer and set aside. Wash and dry the Thermomix bowl.

Step 4

Add the onion to the Thermomix bowl and chop on Speed 5, 5 seconds. Scrape down the sides of the bowl.

Step 5

Add the olive oil and butter and cook for 3 minutes, 100 degrees, Speed 1.

Step 6

Put the butterfly into place and add the rice and wine. Cook for 2 minutes, 100 degrees, Reverse, Speed 1.

Step 7

Add the vegetable stock and cook for a further 16 minutes, 100 degrees, Reverse, Speed 1 (MC off - but place the rice basket over the top of the MC hole to catch any splatters).

Step 8

Pour into the ThermoServer (with the tomato sauce) and stir through the baby spinach and reserved parmesan cheese. Allow to rest for 5 minutes.

Step 9

Serve with extra parmesan cheese.