Ingredients
- 2 lemons
- 1 onion
- 1 carrot
- 1 zuchinni
- 50 grams Butter
- 2 cloves garlic
- 2 sticks chorizo
- 2 teaspoons sugar
- 1 teaspoon paprika
- 300 grams arborio rice
- 1 tablespoon TM chicken stock concentrate
- 750 grams water
- 150 grams frozen peas
- Salt and pepper
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Peel lemon zest and grate 10 seconds speed 7. Set aside.
2. Chop zucchini and carrot 1-2 seconds speed 5, add onion and chop 3 seconds speed 5.
3. Add butter and garlic then sauté 3 minutes varoma speed 1.
4. Fry chorizo in saucepan for 2 minutes then add to TM bowl.
5. Insert butterfly then add sugar, paprika, rice, stock, the juice of one lemon and water. Cook 18 minutes 100 degrees, reverse speed 1 with measuring cup removed and basket on lid.
6. Add frozen peas and lemon zest then cook a further minute.
7. Pour into thermoserver and rest for 5 minutes before serving.
8. Serve with a squeeze of lemon juice and salt and pepper to taste.
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
Delicious and simple.
I took the advice from other comments and only used one lemon... it seemed to be a good amount.
I clearly wasn't paying attention when throwing this together and accidentally put brown rice in instead of aborio (note to self: get better lighting in pantry). Other than having to increase the cooking time to 40 minutes it turned out great! We were sharing with our 4 year old so after reading the other comments I opted for the juice of 1 lemon and zest of half a lemon. The lemon flavour was still strong but not overpowering. I also blitzed the zest for longer as it was still really chunky when I first did it. Added a couple of heaped teaspoons of dried basil with the lemon zest. Will make again (with aborio lol).
Yum! Thanks for a great recipe. Made to recipe with just one change - I only used 1/2 the amount of chorizo and then added 1/2 cup cooked prawns in with the peas at the end. The amount of lemon you suggested was perfect for us.. I also put a squeeze on to serve
This is on the menu for tomorrow night. Hope,itmtastes as good as it looks. Was looking for lemon recipes and this took my fancy.
Nice, but i was to rushed to read the comments, and would have added the zest of one lemon, but i followed the recipe and found the zest overpowered the risotto.
i think the zest of 1 is heaps.
Really liked this risotto. Made it to the recipe but with a little less lemon.
So delicious and fresh with the lemon!!!
Very delicious Didn't have any lemon zest, still tasted nice. Didn't have zucchini so used broccol. I would add garlic with the onion next time. Will make this often
Made this last night and it was delicious! I would definitely make again. After reading the comments I only used the zest of one lemon and it was probably enough.
I have made this for dinner with friends. It was really tasty, but as the ratings suggest, go easy on the lemon zest. Personally, I find the lemon peel blitzes much better when left to dry out for an hour or so once you peeled it. Then when you blitz it, it is a much finer texture. This tip works well when making lemon custard too https://fbstatic-a.akamaihd.net/rsrc.php/v2/ye/r/pDlbZpaIRLH.png'); background-size: auto; background-position: 0px -7888px; background-repeat: no-repeat;">grin emoticon
Happy Thermomixing!
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