Creamy Garlic Prawn Risotto | Thermomix recipe

I know this certainly isn't the only garlic prawn risotto recipe on the block, but when I went searching for a recipe to try I couldn't find one just right, so I thought I'd make my own up and see how it turned out. 

See my tips below for how to use the The Basic Cookbook's guided recipe on the in-built recipe chip.

Creamy Garlic Prawn Risotto             by Nat's Thermomixen in the Kitchen

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.

Chicken, Bacon & Mushroom Risotto | Thermomix recipes

My sister once gave me a beautiful chicken, bacon and mushroom risotto recipe, passed to her from her boyfriend who was a chef. It has always been one of our favourites and one of the few meals I could cook really well and be delicious every time (prior to getting my Thermomix!).

So naturally, it was the first recipe I tried to 'convert' as a new Thermomix owner. Risotto was one of the main selling points for me when it came to considering a Thermomix...and when you can make it in 17 minutes with NO STIRRING then its pretty hard to walk away from!

Here it is for you to enjoy. Tweak it however you like but I think its pretty spesh! For those of you already on my mailing list, this is in our team newsletter for this month. If you would like to get on the list let me know, as we have some great tips and recipes each month.

Chicken, Bacon & Mushroom Risotto

Ingredients:

2 chicken breasts (or 3 thigh) diced 2cm cubes

150g diced bacon

6 button mushrooms

100g white wine

1100g water

2Tb veggie stock from EDC

50g olive oil

350-400g arborio rice

small onion

1 garlic clove

a few basil leaves chopped

50g parmesan (grate this first and keep aside to top risotto)

Method:

1.      Grate parmesan 10 sec speed 9 and set aside

2.      Chop onion and garlic 2-3 sec speed 6

3.      Scrape down sides, add oil, bacon, and cook for 2-3 minutes, reverse speed 1, 100c with MC off

4.      Insert butterfly, add rice & wine and cook 2 mins speed reverse + soft, 100c

5.      Add chicken pieces, 4 mins, speed reverse + soft, 100c and cook until white all over (will not be cooked all the way through but the stock will cook the rest)

6.      Add stock paste, mushrooms, basil, water (up to max capacity marker). Cook 20 mins**, reverse + soft, 100c until all stock absorbed and rice is to your liking (soft or al dente). Add any remaining water through top after around 15 minutes cooking time.

7.      Transfer to your Thermoserver and top with parmesan. 

Really nice accompanied with steamed vegies in winter or a salad in summer.

Recipe contributed by Natalie Sanderson