INGREDIENTS
2-3 garlic cloves handful of flat leaf parsley (leaves only) 40g butter 40g olive oil 2 Tb TM veggie stock concentrate 320g arborio rice 720g water 60g wine 300-400g fresh raw peeled prawns (I prefer tails off, up to you!) 2 Tb creme fraiche 40g parmesan (optional) juice of 1/2 lemon
PREPARATION INSTRUCTIONS
If using, grate parmesan on speed 10 for 3 seconds, set aside, rinse bowl
Add garlic & parsley, speed 6 for 3 seconds. Scrape down
Add butter and oil, cook 3 minutes, 120c (varoma if using TM31), speed 1
Insert butterfly whisk
Add rice, cook 1 minute, 120c, reverse, speed 1.5 (put dial in between 1-2 on TM31)
Add wine, cook 2 minutes, 120c, reverse, speed 1.5
Add water and stock and cook for 13 minutes, 100c, reverse speed 1.5
Add prawns, creme fraiche and lemon juice. Cook for 3 minutes, reverse, speed 1.5
Transfer risotto to Thermoserver, top with parmesan and allow to rest for 10 minutes.
Tips
If using Thermomix Model 5, you can loosely follow the built in recipe for mushroom risotto. Just leave the prawns out entirely until the end of the recipe as they only need 3 minutes. At end of the final 13 minute cooking time press the back button, add the prawns, creme fraiche and lemon juice and then drop the timer down to 3 minutes and cook again. Best served immediately Serve with a teaspoon of creme fraiche on top and garnish with additional parsley
DISCLAIMER This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand. Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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. |
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Amazing!!! Tasted so good. Used chicken stock as didn't have TM
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