Mushroom Risotto

Gluten, Dairy, Egg, Nut and Refined Sugar Free

This is a great, easy week night dish.  I have included both conventional and thermomix methods.

• 250g Mushrooms (thinly sliced)
• 2 Cloves Garlic
• 30ml Extra Virgin Olive Oil
• 1 Brown Onion
• 400g Arborio Rice
• 200ml White Wine
• 850ml Meat Stock/Bone Broth
• 2 t Dried mixed herbs

Conventional Method:

1. Saute diced onion and minced garlic with oil in a pot
2. Add rice and coat
3. Add wine, and stir until absorbed
4. Add approximately 200ml of vegetable stock and stir until absorbed
5. Stir mushrooms and basil into the saucepan
6. Combine remaining stock in 200ml lots stirring well until absorbed
7. Allow to sit a few minutes before serving

Thermomix Method

1. Place garlic and onion in bowl 4 seconds, speed 7
2. Saute Oil 100 degrees, 2 minutes, speed 1
3. Place butterfly into bowl with rice and wine 100 degrees, 2 minutes, reverse soft speed
4. Add mushrooms, basil and stock 100 degrees, 19 minutes, reverse soft speed
5. Remove from bowl and place into thermoserver for 5 minutes before serving

Notes:  If you use brown rice you will need to increase cooking time for the thermomix to 35 minutes.  Adding a cooked chicken breast to this meal works well.