Ingredients
Risotto
- 2 cloves garlic
- Handful parsley
- 30 grams Lemon Infused Olive Oil, (Colbram Estate do one available at Woolies)
- 200 grams arborio rice
- 50 grams white wine
- 1 pod Continental stock concentrate Chicken, (You can use 2tbs TM Stock or 500mls fish stock but omit the water)
- 10 raw prawns (with tails on), (put 4 aside and chop the rest into very small pieces)
- 1 1/2 cup frozen peas
- 550 grams water
- Parmesan cheese
- Aged Cheedar
- 10 grams Butter, (optional)
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic and parsley in the bowl and chop for 2-3 seconds on speed 6-7.
Scrape down the sides of the bowl and add to oil and saute for 2 minutes at 100oC on speed 1 with MC off.
Insert Butterfly. Add rice and wine into TM bowl and saute for 2 minutes at 100oC on
"Counter-clockwise operation" + 
"Gentle stir setting" .Add stock, prawns, peas and water and cook for 17 minutes at 100oC on
"Counter-clockwise operation" +"Gentle stir setting" .With 6 minutes left of cooking time quickly pan fry the reserved prawns to use for ganish.
Pour into ThermoServer or a bowl and add ground white pepper to taste. Add butter and aged cheedar to taste and a small sprinkle of parmesan cheese. Allow to rest for 5 minutes before serving.
Serve the cooked reserved prawn on top of each bowl with a slither of aged cheddar.
Risotto
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
Very tasty. However I didn't put the raw prawns in until 5 mins before the end because I find that they are too tough after 17 mins of cooking. 5 mins cooking plus the 5 mins resting time was perfect.
Absolutely delishious. Now a risotto favourite for my family.
Great recipe thank you!
I ended up adding roughly chopped asparagus and removing the butterfly. Also, I happened to have cooked prawns so put them in with 3 mins to go and it was delicious.Cheers,
Lordy
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