What to do with leftover risotto??

Risotto tends to be one of those things you make way too much of and it does not reheat well on the stove or in the Thermomix. You can nuke it in the microwave if you want, however I don't own one and I dislike the concept. You can reheat in a baking dish in the oven of course, however to make a different meal I love making patties.

Required:
Left over risotto
bread crumbs (Use up stale bread by chopping in the Thermomix for a few secs on speed 7-8)
or flour (I prefer brown rice flour as a gluten free option)
Anything else you fancy adding to the flavour
Bake on a tray lined with baking papaer fopr 30-40 mins on 180 degrees C/moderate oven
Delicious topped with Thermomix mayonnaise
Serve with a green salad

Plain risotto patties
Mix risotto with enough breadcumbs or flour to make rolling into a ball or pattie shape easy (as opposed to a bit sticky if its just the risotto)

Risotto, celeriac and basil
Place desired amount of peeled and cubed celeriac in the Thermomix bowl, add milk or water, salt, pepper, butter/olive oil and cook on 100 degrees, speed 1 for 15mins, then mash on speed 7-8 for 10-15 secs
Mix risotto, mashed celeriac, a handful of chopped basil, season to taste with salt and pepper and a little flour or breadcrumbs

Can you use your residues??

My Mum proudly made 4 things in her new Thermomix last night and made the most of using the residue of one thing to enhance the next. She made hummus, and instead of rinsing the bowl, she used the leftovers to enhance her salad dressing. She then made garlic butter and used the residue to saute her onions and garlic for her pasta sauce. When not using her Thermomix, she would not only have rinsed away part of her dip and butter causing wastage, she would have needed to clean 2 extra dishes!

Pumpkin Soup with Pesto

Pumpkin Soup

500g  pumpkin & 1 large parsnip chopped into approx 2-3cm pieces

Half a leek, cut into appox 5 cm pieces

Half a large onion, halved

20-30g olive oil

1-2 garlic cloves

500g water

1 heaped Tbs stock concentrate 

cracked pepper, tamari, nutmeg

Chop garlic speed 7 for a few secs

Add onion and leek and chop speed 5 for a few secs

Saute in olive oil for 4 mins 100 degrees

Add veg and chop further on speed 6 for a few secs

Add water and stock and cook for 30 mins on 100 degrees, speed 1

Blend for 30 secs on speed 8

Add cracked pepper, a splash of tamari and approx 1/4 tsp of nutmeg

Serve with a dollop of pesto and yummy fresh bread

Pesto 

3 packed cups of fresh basil leaves

9 Tbs pine nuts

1/2 cup olive oil

3/4 tsp good salt (e.g Himalayan, Celtic)

juice of half a lemon

1-2 tsp honey or agave

Pulse on turbo briefly twice, scrape down sides and pulse twice again 

Store in the fridge in a glass jar and try not to eat it all at once!