Risotto with Parmesan Cheese – super easy and healthy dish

Larisa Iernutan

or me, the word “risotto” has always meant a sophisticated culinary dish, which reminds you of the delicious Italian cuisine. But risotto can be simple, if you choose to use simple ingredients. In this case, I chose to cook a simple recipe for Risotto with Parmesan Cheese.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Italian

Servings people

Calories 175 kcal

Equipment

1 Thermomix / Pot

Ingredients

40 g Parmesan cheese cut in pieces (2 cm)
30 g Shallot approx. 1 pcs
10 g Extra virgin olive oil
40 g Unsalted butter diced
320 g Risotto rice
150 g Homemade tomato juice
820 ml Water
1 pcs Carrot chopped in pieces
1 pcs Red pepper bell chopped in pieces
½ – 1 tsp Fine sea salt to taste
Black pepper to taste

Instructions

Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place shallot in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Place vegetables in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and 20 g butter then sauté 3 min/120°C/speed 1.
Add rice and, without measuring cup, sauté 3 min/120°C/COUNTERCLOCKWISE/speed 1.
Add tomato juice and, without measuring cup, cook 1 min/100°C/COUNTERCLOCKWISE/speed 1.
Add water, salt and black pepper then scrape base of mixing bowl with spatula to loosen rice. Place simmering basket instead of measuring cup on mixing bowl lid and cook 15-18 min/100°C/COUNTERCLOCKWISE/speed 1 until al dente. Leave risotto to rest in mixing bowl for 1 minute then stir in remaining 20 g butter and reserved grated Parmesan.