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1 Prawn & Pea Risotto with Lemon Infused EVOO and Aged Cheddar

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Prawn & Pea Risotto with Lemon Infused EVOO and Aged Cheddar

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Ingredients

4 portion(s)

Risotto

  • 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)
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Recipe's preparation

    Risotto

  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 Counter-clockwise operation + Gentle stir setting.

    Add stock, prawns, peas and water and cook for 17 minutes at 100oC on Counter-clockwise operation +Gentle stir setting.

    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.

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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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Comments

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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,

    Lordy

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