Ingredients
4 portion(s)
- 40g parmesan, cut into pieces
- 1 --- shallot or 2 salad onions
- 40g Butter
- 320g risotto rice
- 60g dry white wine
- 720g hot water
- 1 stockcube, chicken or fish
- 1 fillet Salmon
- 1 large handful of prawns
- 12 scallops
- S&P
- few tbsps frozen peas
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6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Blitz the parmesan in the bowl 10 sec/s10. Transfer to a seperate bowl and set aside.
Drop onion into bowl whilst blade is spinning to chop ~ 5 sec/S5. Scrape down and add 20g butter and the olive oil.
Saute the onion 4 min/120/S1
Add rice and saute 3 mins/120/S1/Rev/ no measuring cup
Add wine , S&P and hot water with melted stock cube to the bowl , place the salmon onto the bottom of the varmoma and cook for 9 min/100/S1/Rev.
While you're waiting, place the scallops and peas into the top of the varoma. Place ontop of the salmon in the varoma and continue to cook for a further 3 minutes.
Flake the salmon into large chunks, add to the bowl together with the prawns and peas. Cook for a further 1 minute same speed etc. on reverse
Add the parmesan and 20g of butter, add the stemed peas, cook for a further 1 minute still on revese and serve immediatley placing the scallops on the top.
Add a little chopped parsley if liked.
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
Tip
For a lighter risotto, replace the wine with extra water and omit the final 20g of butter at the end. It still tastes really good.
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.
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