60 g parmesan cheese, grated, plus extra for serving
1 brown onion quartered
1 clove garlic, peeled
3 sprigs parsley
60 grams Butter
40 grams extra virgin olive oil or rice bran oil
100g sliced pepperoni, roughly chopped (or 3 slices Shortcut Bacon)
2 chicken thighs, cubed
300 grams Arborio Rice
60 grams dry white wine
1-2 tbsp vegetable stock paste
750 grams water
200 grams mushrooms, sliced
100 grams semi dried tomatos
100 grams baby spinach
freshly ground black pepper, to taste
Grate parmesan 10 secs/speed 9. Set aside.
Place onion, parsley and garlic in TM bowl and chop at 3 secs/speed 5. Scrape down sides of bowl.
Add butter and oil. Sauté 3 mins/Varoma/speed 1
Add pepperoni and chicken. Sauté 2 mins/reverse/Varoma/speed 1
Add rice. Sauté 1 min/reverse/Varoma/speed 1
Add white wine. Sauté 2 mins/reverse/Varoma/speed 1
Add stock paste, semi dried tomatoes, water & mushrooms. Cook 15 Mins/100C/reverse/speed 1.5, place simmering basket on top of lid instead of measuring cup.
Place spinach in the Thermoserver, pour risotto on top of spinach and let sit for 5 mins. Stir in most of the grated parmesan, season with cracked pepper and serve with extra parmesan on top.