Tomato basil capsicum risotto

Name: Tomato basil capsicum risotto
Cuisine: Italian, European, Mediterranean
Ingredients: 1 onion, Halved; 2 cloves garlic, Peeled; 20 leaves basil leaf, Handful approx 20 leaves; 125 grams white wine; 1 --- Capsicum, red, Small, sliced; 500 grams water; 75 grams Parmesan cheese, Grated; Aborio rice; 2 onions; Spinach; Chicken breast

1 step

Recipe Chorizo tomato, basil and capsicum risotto by Yolandac31, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Pasta & rice dishes.

Updated at: Thu, 17 Aug 2023 12:04:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories212.4 kcal (11%)

Total Fat7.6 g (11%)

Carbs15.8 g (6%)

Sugars4.2 g (5%)

Protein14.8 g (30%)

Sodium258.4 mg (13%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

20 leavesbasil leaf

ful

125 gramswhite wine

1Capsicum red

Small, sliced

500 gramswater

75 gramsParmesan cheese

Instructions

Step 1

1. add the onion to bowl and chop for 5 seconds on speed 5. 2. Add garlic, capsicum, tomatoes and basil. Chop for 3 seconds on speed 5. 3. Sauté for 5 minutes on Varoma speed 1. 4. Add chirizo and cook for 2 minutes 100 degrees speed 1 "Counter-clockwise operation" 5. Add wine, water, stock paste and rice 6. Cook for 17 minutes, 100 degrees speed 1 "Counter-clockwise operation" 7. Placein thermoserver and stir through the parmasen cheese. Let sit for 5 minutes. 8. Enjoy

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