I’ve adapted this recipe from a Donna Hay cookbook – Off the Shelf. Her’s is a baked risotto & I’d been making it for years before I got my Thermomix. I love the freshness of Donna Hay recipes & this risotto has lovely fresh flavours, especially from the lemon & mint.
I don’t eat seafood myself, so that’s why there are so many chicken recipes on my blog. This recipe can easily become a Prawn, Lemon & Pea Risotto. Simply replace the chicken thigh with 300g green prawns, that have been peeled & tailed. Follow this recipe up to step 7, but don’t add the chicken. Then at step 8, cook the risotto for 11 minutes (instead of 14 minutes), then add the prawns & cook for 3 more minutes at the same temperature/speed as this recipe.
40g parmesan cheese
large handful mint
Zest of 1 lemon
Juice of 1 lemon
1 leek, roughly chopped
40g olive oil
320g arborio rice
60g white wine
250g chicken thigh or breast, cubed
1 tbsp vegetable stock concentrate
120g frozen peas
1) Place parmesan cheese in TM bowl, grate 10 seconds/speed 10. Set aside.
2) No need to clean & dry TM bowl, however wipe excess cheese from bowl with paper towel.
3) Add lemon zest to TM bowl (I peel lemon using a potato peeler). Grate 10 seconds/speed 10.
4) Add leek, chop 3 seconds/speed 5.
5) Scrape down the sides of the bowl, add butter & oil, saute 3 minutes/120 degrees/speed 1.
6) Insert Butterfly Whisk (optional). Add rice, cook 1 minute/120 degrees/reverse/speed 1.5 (without MC)
7) Add wine, saute 2 minutes/Varoma/reverse/speed 1.5 (without MC). Scrape bottom of TM bowl well with spatula to loosen rice.
8) Add stock, chicken & water. Cook 13 minutes/100 degrees/reverse/speed 1.5. Place simmering basket on top of lid & weigh in frozen peas (peas will defrost as the risotto cooks).
9) Pour peas into Thermo Server with risotto, reserved parmesan, mint & lemon juice. Stir to combine.
10) Allow to rest for 10 minutes before serving. (rice will continue to cook during this resting period).
I use herb scissors to chop the mint. Instead, you can add the mint with the parmesan in step 1 & grate them together.
In step 8, simmering basket is on the lid, to allow the risotto to evaporate & to defrost the peas.