Mushroom risotto with blue cheese and pear salad


  • 1 eschallot or 1/2 brown onion
  • 40g butter
  • 40g olive oil
  • 320g risotto rice
  • 60g dry white wine
  • 1-2 tbsp vegetable stock paste
  • 250g portobello mushrooms (large ones)
  • 720g water
  • Parmesan cheese

Risotto method

  1. Follow recipe on the Thermomix Basic Cookbook chip




  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon of Dijon mustard
  • Salt and pepper
  • Baby spinach leaves
  • 2 ripe pears sliced
  • Blue cheese
  • Walnuts, roughly chopped

Salad method

In a glass jar add 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of dijon mustard and a pinch of salt and pepper. Tighten the lid and shake until combined
  2. Place 1 large handful of baby spinach leaves per serve into a large bowl or container and top with 1 tablespoon of the dressing
  3. Toss the spinach until all the leaves are coated and place onto a plate
  4. Top with sliced pear, crumbled blue cheese and chopped walnuts




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