Recipe by CateA from the Thermomix Forum
Zest of 1 lemon
2 cloves garlic
60 gms butter
60 gms Vermouth, Pernod or Ricard
350gms Arborio Rice
1 Tbspn TM vege stock concentrate
900 gms water
250 gms green peas
350 gms raw king prawns
2 tbspns fennel fronds, roughly chopped
Grate the lemon zest on Speed 6 for 10 seconds. Set aside.
Chop onion and garlic for 4 seconds on Speed 6. Add butter and sauté for 2 mins at 100c on speed 1.
Insert the butterfly, add the vermouth and rice and sauté for 3 mins at 100c on Reverse Speed 1.
Add stock concentrate, water and peas and cook for 12 mins at 100c on Reverse Speed 1.
Add prawns, fennel fronds and reserved lemon zest and cook for a further 5 mins on Reverse Speed 1 .
Garnish with more fennel fronds and freshly milled black pepper.
If you aren’t too fond of aniseed, you can use a dry white wine in place of the vermouth