Ingredients
- 4 cloves garlic, peeled
- 1 Medium Brown Onion, halved
- 1/2 1 large leek, halved longways and sliced
- small handfull parsley, fresh
- 350 g Aborio Rice
- 140 g dry white wine
- 1 tbsp veggie stock paste
- 6 'icecubes' of homemade fish stock (I freeze mine into icecubes. If you have none double the veggie stock)
- 750 g water
- 400 g raw peeled prawns
- 250 g scallops, flesh only
- MC of pouring cream
- lemon wedges to serve
- 20 g olive oil
Accessories you need
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Butterfly
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I'm cooking this todayRecipe's preparation
1. Chop garlic, onion, leek & parsley 5 sec/sp 8. Add oil & saute 100C / 3 min / spd 2.
2. Add the butterfly attachment, then the rice, wine & veggie stock. Cook at 100C / 3 min /
"Counter-clockwise operation" speed 2.3. Add water & fish stock, cook at 100C / 15 min /
"Counter-clockwise operation" sp 1.4. Add prawns & scallops, cook at 100C / 1 1/2 minutes /
"Counter-clockwise operation" sp 1. Add cream & stir for 10 sec / "Counter-clockwise operation" sp 1, using the spatula to help incorporate.5. Rest in your Thermoserver for 10 minutes, and serve with fresh cracked pepper & lemon wedges.
Tip
This recipe is really nice served with lightly steamed carrot, broccoli, cauli & snow peas, which can be done in the Varoma while the risotto is resting. This also stretches it to easily make a meal for 8 people.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious recipe. So happy I made it and perfect for Good Friday.
I did the double vege stock option and stirred in the juice of one lemon when the risotto was in the Thermoserver.
Awesome! We used 400g scallops so that it was packed with seafood and it was great!
What a delicious meal. I used scallops and fish. I also grated parmesan cheese and lemon zest to sprinkle on the top. Perfect consistancy - thank you for this recipe.
nice quick easy recipe. will make again.
we pan fried the scallops and served on top.
Loved this recipe and will definitely cook again. I changed the prawns for mussels as this is what I had in the freezer (defrosted both mussels and scallops before using). I omitted the fish stock but doubled the vegie stock. Can't wait to try it with the prawns. Thanks for the recipe, it is now in my favourites.
This was very tasty but rather wet, even though I added less cream.. We cooked it another 3 minutes after standing and it was ok. When I came to put the leftovers away (There were only 5 of us & the portions were generous) the risotto texture was perfect. It certainly went down well! I suspect my fish stock ice cubes were bigger than required. I'll use less next time
Absolutely yummy and easy. Thanks
That was amazing, I only put scallops in and there are absolutely no left-overs!!
yum!
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