3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Prawn & Lemon Risotto


Print:
4

Ingredients

4 person(s)

Prawn & Lemon Risotto

  • 1 parsley, large handful
  • 1 lemon, rind & juice
  • 4 cloves garlic
  • 1 leek, trimmed & halved
  • 40 g olive, oil
  • 40 g Butter
  • 320 g arborio rice
  • 60 g white wine
  • 1-2 tbsp Vegetable stock paste
  • 720 g water
  • 300 g green prawns, peeled & tailed
  • spinach, to taste
  • Parmesan cheese, to taste
  • 6
  • 7
    Preparation
  • 8
  • 9
5

Recipe's preparation

    A perfect risotto in less than half an hour.
  1. 1. Place parsley & lemon rind in Closed lid, chop 10 seconds, speed 8. Set aside.
    2. Place leek in Closed lid, chop 5 seconds, speed 5.
    3. Add garlic, butter, oil. Saute 3 mins/120°C/speed 1.
    4. Add rice and continue to saute 1 min/120°C/Counter-clockwise operationspeed 1.5 without measuring cup.
    5. Add wine and saute 2min/Varoma/Counter-clockwise operationspeed 1.5 without measuring cup. Scrape bottom of Closed lid with spatula to loosen rice.
    6. Add stock paste & water and again scrape bottom of Closed lid to loosen. Cook 10min/100°C/Counter-clockwise operationspeed 1.5 placing simmering basket instead of measuring cup onto Closed lid lid.
    7. Add prawns and cook a further 3min/100°C/Counter-clockwise operation speed 1.5.
    8. Place spinach in bottom of ThermoServer and pour rice on top. Add lemon juice, chopped parsley & lemon rind. Mix with spatula.
10

Accessories you need

11

Tip

Use smoked salmon or trout instead of prawns.


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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.