{"id":2591,"date":"2012-04-05T23:29:42","date_gmt":"2012-04-05T15:29:42","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2591"},"modified":"2012-04-17T23:30:42","modified_gmt":"2012-04-17T15:30:42","slug":"green-eggs-ham-risotto","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/green-eggs-ham-risotto\/","title":{"rendered":"“Green eggs & ham” risotto"},"content":{"rendered":"

\"\"<\/a><\/p>\n

When some of my friends first\u00a0 found out that I had\u00a0purchased a Thermomix,\u00a0they couldn\u2019t quite believe it.\u00a0 They felt that I was such a \u201ccook\u201d that I would love the process of cooking and not want to \u201ccheat\u201d.\u00a0 I must say, I don\u2019t feel that using the Thermomix is cheating.\u00a0 Many amazing chefs use this incredible machine everyday to create fabulous food and they are still regarding in the highest esteem among their\u00a0colleagues.<\/p>\n

Besides, the process of cooking is something I enjoy, when I have 5 hours to spend in the kitchen.\u00a0 But\u00a0lets face it, we are all a little \u201ctime poor\u201d these days so that doesn\u2019t happen very often, at least not for me.<\/p>\n

One of the major reasons I bought my Thermomix, even though I already had ever other kitchen appliance known to man, was that none of my other amazing (and expensive) machines would allow me to put ingredients into them, set a program, walk away and come back to a complete, healthy, cooked meal in under 30 minutes.<\/p>\n

Before this little gem had a home on our bench we never ate risotto.\u00a0 Not that we didn\u2019t enjoy it, more that it took too long and was too much effort to make.\u00a0 Now we have it in many different forms, whenever we want to.<\/p>\n

This recipe came about because we were given a delicious leg of ham for Christmas (thanks Jenn!) and (as you do) we had some left over.\u00a0 It was one of those nights (you know the kind I mean) when you either need to spend minimal time in the kitchen or you\u2019ll opt for calling the local take-away.\u00a0 So this was what came out of our kitchen instead. \ud83d\ude42<\/p>\n

It can be even easier without the egg but when I was creating it, all I could think about was Dr Seuss\u2019s \u201cGreen eggs and ham\u201d\u00a0 I had the green peas and ham\u00a0so\u00a0I added an egg.\u00a0 Besides, I\u2018ve done this before with a pasta dish<\/em><\/a> and it was delicious.\u00a0 I hope this helps you avoid take-away too.\u00a0 \ud83d\ude42<\/p>\n

green pea, ham and corn risotto topped with a poached egg (recipe by Fiona at Food 4 Thought) \u2013 Designed for the Thermomix BUT you can make this in a pan like any other risotto.<\/span>
\n serves 6 – 8<\/span><\/p>\n

Ingredients<\/span>
\n50g Parmesan cheese, cubed
\n1\/2 brown onion, quartered
\n1 garlic clove, peeled
\n10g olive oil
\n360g Arborio (or short grain) rice
\n100g white wine
\n200 \u2013 250g thick sliced ham, cubed (to approximately same size of peas and corn)
\n2-3 tablespoons TM stock concerntrate
\n1000 – 1100g water
\n170g frozen peas
\n170g (drained) tinned corn<\/p>\n

Preparation<\/span>
\nPlace Parmesan into TM bowl, grate for 5 seconds on speed 7.\u00a0\u00a0 Transfer to\u00a0a bowl and set aside.<\/p>\n

Place onion and garlic into TM bowl and chop for 3 seconds on speed 7.\u00a0 Add oil and saut\u00e9 for 5 minutes at 100\u00b0C on speed 1.
\nAdd the butterfly, then add\u00a0rice and wine, saut\u00e9 on reverse for\u00a02 minutes at 100\u00b0C on speed soft.<\/p>\n

Add ham, stock and water, cook for 16 minutes at 100\u00b0C on reverse, speed soft.\u00a0 5 minutes before the end of cooking, add the peas.\u00a0 Use the spatula to push them into the rice mixture.\u00a0 (Meanwhile, cooked poached egg to your liking)\u00a0 Once cooking has finished, pour the risotto into the TM serving bowl, stir through the corn and as\u00a0Parmesan to taste.\u00a0\u00a0 Adjust seasoning as you like, cover and let stand for at least 5 minutes before serving.<\/p>\n

Serve topped with a soft poached egg.<\/p>\n

My tips\/alterations:<\/span> *If you don\u2019t have a Thermomix, you can make this in the normal way that you would make risotto.\u00a0 *You can substitute the ham for bacon if you prefer.\u00a0 *If you want it to be even simpler, you can leave out the egg, although I think it is worth the effort.\u00a0 *Resting the risotto in the TM server means that it will retain its heat very well and the consistency can change.\u00a0 Make sure that you check it occasionally so that you can devour your meal when the desired consistency is reached.<\/p>\n

\"\"<\/a><\/p>\n

e<\/strong>ase: 9\/10.\u00a0 <\/strong>So much easier than a pan risotto.
\nprep time: 15mins<\/strong>.
\ncooking time: 25mins<\/strong> plus resting
\ntotal:\u00a045 minutes<\/strong>\u00a0plus cooling<\/p>\n

taste: 7.5\/10.<\/strong> I think G was almost sick of risotto when I made this version.\u00a0 8.5\/10 <\/strong>I loved this.\u00a0 The ingredients were so simple and the flavour was great.\u00a0 How much better does a dish get? \":)\" .<\/p>\n

would I make it again:<\/strong> Yes.\u00a0<\/strong> Too easy and tasty.<\/p>\n","protected":false},"excerpt":{"rendered":"

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When some of my friends first found out that I had purchased a Thermomix, they couldn\u2019t quite believe it. They felt that I was such a \u201ccook\u201d that I would love the process of cooking and not want to \u201ccheat\u201d. I must say, I don\u2019t feel that using the Thermomix […]<\/p>\n","protected":false},"author":2,"featured_media":2597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[58,28,50,35,43,65],"tags":[128,101,122,107,114,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2591"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2591"}],"version-history":[{"count":16,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2591\/revisions"}],"predecessor-version":[{"id":2611,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2591\/revisions\/2611"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2597"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2591"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}