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1 Lemon Risotto with Calamari, Garlic and Rocket

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Lemon Risotto with Calamari, Garlic and Rocket

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Ingredients

4 portion(s)

Lemon Risotto

  • 50 grams Parmasen Cheese, Cut into cubes
  • 1/2 brown onion, Medium Size
  • 5 cloves garlic fresh
  • 1 tablespoon lemon zest
  • 2 tablespoons Flat leafed Italian Parsley
  • 2 tablespoons lemon juice
  • 500 grams Liquid Chicken Stock, Pg 18 in the Everyday cooking for the family cook book
  • extra water, approx 500 ml
  • 50 grams olive oil
  • 350 grams arborio rice
  • 100 grams verjuice or white wine
  • 300 grams Calamari, Cleaned Calamari Tubes, thinly sliced
  • 50 grams rocket leaves
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5

Recipe's preparation

    Step One

  1. Place the Parmasen cheese into TM Bowl and pulvarise for 10 sec on speed 9.  Set aside

  2. On to running blades chop garlic.  Stop and scrape down sides then add onion and chop for 3 secs on speed 6.

  3. Add the oil and saute for 2 mins at 100 degrees C on Speed 1

    4. Step Two

  4. Insert Butterfly the add rice and verjuice or wine in to TM Bowl and cook for 2 mins at 100 degrees C on Reverse Counter-clockwise operation + Gentle stir setting

  5. Add stock, and water do not use all the extra water as you will need room to put the calamari into the bowl.
    Cook for 13 mins at 100 degrees C on Reverse Counter-clockwise operation + Gentle stir setting

  6. When the rice is almost ready add in the calamari and cook, stirring, for 4 mins at 100 degrees C on Counter-clockwise operation + Gentle stir setting., or until opaque and tender. Stir in parsley and two-thirds of the parmesan. Stir in rocket and lemon juice. Season to taste with salt.

    7. To Serve

  7. Garnish with remaining parmesan and freshly ground black pepper and serve. Enjoy

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Tip

The original recipe by Curtis Stone was featured in Coles monthly and has been converted for use in the Thermomix.

 

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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  • Definitely needs to rest for

    Submitted by MrsMcDowell on 13. November 2016 - 19:12.

    Definitely needs to rest for a while,  otherwise rice is still a little tough. I substituted the rocket for spinach,  added some mushrooms and prawns. I didn't have any white wine so I used cider and overall the flavour was very nice.

    Following the recipe in regards to timing, I found the prawns cooked perfectly (seafood added together) but the calamari overdone. 

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  • This recipe is delish! I used

    Submitted by taniya7130 on 2. April 2014 - 19:20.

    This recipe is delish!

    I used about 150g barramundi as well, which just broke down into the thick sauce.

    The recipe didn't say when to put the lemon zest in. I put it in at stage 6 when I put the calamari in.

    The recipe should have mentioned added after you milled the parmasen & set aside, to then mill the lemon zest at speed 6 for 5 seconds (or there abouts) set the lemon zest aside then chop the parsley on speed 5 for 6 seconds (or there abouts) & also set aside. I chopped both by hand.

    I also only used 300ml extra water & possibly over cooked it slightly but it was not too gluggy & was soooo tasty.

    I will be making this again.

    YUM!

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  • This recipe is delish! I used

    Submitted by taniya7130 on 2. April 2014 - 19:19.

    This recipe is delish!

    I used about 150g barramundi as well, which just broke down into the thick sauce.

    The recipe didn't say when to put the lemon zest in. I put it in at stage 6 when I put the calamari in.

    The recipe should have mentioned added after you milled the parmasen & set aside, to then mill the lemon zest at speed 6 for 5 seconds (or there abouts) set the lemon zest aside then chop the parsley on speed 5 for 6 seconds (or there abouts) & also set aside. I chopped both by hand.

    I also only used 300ml extra water & possibly over cooked it slightly but it was not too gluggy & was soooo tasty.

    I will be making this again.

    YUM!

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  • I read all the comments just

    Submitted by Louisa1979 on 5. December 2013 - 20:58.

    I read all the comments just to get my head around it but the risotto was beautiful. Highly recommend using this recipe and/or adjusting it to your own requirements.

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  • This was very nice, I only

    Submitted by foody4eva on 29. April 2013 - 20:59.

    This was very nice, I only added an additional 250g water - I also used green prawns instead of calamari, added a diced red chilli.  I also let it rest in the Thermo server for about 25 mins before serving, that's when I added the prawns.  I used the vegetable concentrate stock as I haven't made the chicken stock.  The end result was lovely and I will make this again.

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  • Thanks Zelagay, i certainly

    Submitted by Annieooby on 6. March 2013 - 18:21.

    Thanks Zelagay,

    i certainly did overcook it.  I also realised too late that I didn't have any stock so had to resort to stock powder, so wasn't expecting the flavour to be up to scratch.  I will look forward to trying again and make sure  I have some good stock.

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  • Hi Annie,I thought I checked

    Submitted by zelagay on 5. March 2013 - 22:30.

    Hi Annie,I thought I checked this.  Writing the recipe there are defaults that come up and there seems to be no way to over ride them (which I thought I had) and the paste kept coming up in the recipe, which I deleted time and time again and thought I had got it - but sooooo very sorry it came back up.  The 500 grams is liquid stock made by using the frame of a chicken in the TM basket with herbs etc and steamed,  Or you could but one of the Brand names!Step 5 the time is 13 mins at 100 degrees Celcius Counter-clockwise operation Gentle stir setting.  That one slipped I do apologise.  Risotto only goes gluggy if over cooked, So it is usually better to under cook and sit in the Thermo Server  before serving. In Curtis's recipe the "sitting" was not in his recipe, so I left it out!

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  • Made a half serve of this

    Submitted by Annieooby on 5. March 2013 - 20:06.

    Made a half serve of this tonight and was a little confused re instructions.  Namely, 500 g of chicken stock paste.  Is this 500g of liquid stock or a lesser quantity of paste?  I read it as500 g of chicken stock and most of the 500 ml of water( and halved the recipe) but I think this was a bit much liquid.  Also, in step 5 of the instructions, there is no cooking time mentioned.  As I'm"remedial" when it comes to risotto, I would appreciate a bit more guidance.  It turned out OK, if a bit gluggy, but would love to try again.  I look forward to reading some advice.  Thanks for converting the recipe.

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  • This is so yummy, we all had

    Submitted by zelagay on 27. February 2013 - 17:11.

    This is so yummy, we all had seconds!  I served this with a couple of the TM salads so we had a huge meal!  I will make this often, so easy to make in the Thermomix!

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