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Prawn & Pea Risotto with Lemon Infused EVOO and Aged Cheddar



4 portion(s)


  • 2 cloves garlic
  • Handful parsley
  • 30 grams Lemon Infused Olive Oil, (Colbram Estate do one available at Woolies)
  • 200 grams arborio rice
  • 50 grams white wine
  • 1 pod Continental stock concentrate Chicken, (You can use 2tbs TM Stock or 500mls fish stock but omit the water)
  • 10 raw prawns (with tails on), (put 4 aside and chop the rest into very small pieces)
  • 1 1/2 cup frozen peas
  • 550 grams water
  • Parmesan cheese
  • Aged Cheedar
  • 10 grams Butter, (optional)

Recipe's preparation

  1. Place garlic and parsley in the bowl and chop for 2-3 seconds on speed 6-7.

    Scrape down the sides of the bowl and add to oil and saute for 2 minutes at 100oC on speed 1 with MC off.

    Insert Butterfly. Add rice and wine into TM bowl and saute for 2 minutes at 100oC on .

    Add stock, prawns, peas and water and cook for 17 minutes at 100oC on  +.

    With 6 minutes left of cooking time quickly pan fry the reserved prawns to use for ganish.

    Pour into ThermoServer or a bowl and add ground white pepper to taste. Add butter and aged cheedar to taste and a small sprinkle of parmesan cheese. Allow to rest for 5 minutes before serving.

    Serve the cooked reserved prawn on top of each bowl with a slither of aged cheddar.


Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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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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  • Very tasty.  However I didn't

    Submitted by Watz_cooking on 27. January 2014 - 14:32.

    Very tasty.  However I didn't put the raw prawns in until 5 mins before the end because I find that they are too tough after 17 mins of cooking. 5 mins cooking plus the 5 mins resting time was perfect.

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  • Absolutely delishious. Now a

    Submitted by Thermoliv on 5. September 2013 - 06:59.

    Absolutely delishious. Now a risotto favourite for my family. tmrc_emoticons.)

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  • this was very tasty! I used

    Submitted by michellez on 23. May 2013 - 11:43.

    tmrc_emoticons.p this was very tasty! I used TM veg stock. 50 MLs of lemon juice instead of infused oil. I roughly minced the prawns beforehand as we prefer it that way. My family loved it - the kids also 8yrs 6yrs and 1 yrs..... It's our favourite risotto now  tmrc_emoticons.D

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  • Great recipe thank you! I

    Submitted by Lordy on 9. January 2013 - 19:10.

    Great recipe thank you! tmrc_emoticons.D I ended up adding roughly chopped asparagus and removing the butterfly. Also, I happened to have cooked prawns so put them in with 3 mins to go and it was delicious.Cheers,


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