- TM 31
Ingredients
- 100 g Parmesan cheese
- 2 cloves garlic
- Half bunch Continental Parsley, leaves
- Peeled zest of 2 lemons
- Juice of 2 lemons
- Half a red onion
- 60 g olive oil
- 150 g white wine
- 350 g arborio rice
- 950 g water
- 2 tbspn TM vegetable concentrate
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I'm cooking this todayRecipe's preparation
- Add parmesan cheese to TM bowl, grate10 seconds speed 9.Set aside.
Without washing bowl, add unpeeled cloves of garlic to TM bowl, peel cloves
"No counter-clockwise operation" speed 4. Remove garlic papers from bowl.
Add parsley and lemon peel to garlic, chop 5 seconds speed 8.
Add onion, chop 5 seconds speed 5.
Add oil and cook 2 min 100C speed 1.
Add rice and wine, cook 2 min 100C"No counter-clockwise operation" speed 1.
Add water and stock concentrate. Cook 13 min 100C"No counter-clockwise operation" speed 1.
When cooked, add a squeeze of lemon juice to taste, pour risotto into ThermServer and allow to rest a few minutes.
Serve with parmesan cheese on the side
Tip
This is a soup style risotto and it will thicken whilst resting in the ThermoServer.
Lemons vary in size, juiciness and acidity - make sure you taste and adjust as required before serving.
Ensure you use good quality Italian Arborio rice for best results.
Serving ideas - add raw pieces of garlic prawns, calamari, fish, roasted eggplant/capsicum/artichoke to ThermoServer and pour risotto over. Lighly stir, rest 5 minutes and serve. Heat will cook/warm the additions and they will be super tender.
This recipe was inspired by Stephanie Alexander's "Cooks Companion" Recipe Book.
Your vote and comments are always appreciated.........Happy Cooking!
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
Great risotto recipe to use as a base. I made it with pea and prawn.
I found I needed to cook it for a longer (about 20mins).
Thanks for posting
This dish was a absolute hit, I had a large bunch of parsley and lemons to use so this was a great way of utilizing them.i love that no food goes to waste anymore.
I also made a parsley oil so drizzled that on top with some chorizo. Perfecto
If they are still frozen for the last 1-2 minutes is fine. If they are thawed I just put them in the base of my ThermoServer and let the resting heat cook them up - they stay nice and fresh tasting that way - however it's personal preference... Sharon
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Sally if you add frozen peas to it, at what point do you introduce them?
Meg
Prawns are great, so are calamari or peas. It should look quite green and be very tangy - so maybe increase parsley/lemon next time. Parsley and lemons can vary quite a bit depending on variety, juiciness etc. I make it plain or with peas in Demonstrations when mushroom rissotto cannot be made and it always gets rave reviews. At home I add seafood - hubby fishes and we are always looking for ways to use fish!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I added prawns to this dish which I am glad I did, because it would have really been quite unappealing in look and bland in taste
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