Prawn, Pea and Fennel Risotto - Thermomix Recipes from Steph

Prawn, Pea and Fennel Risotto

Recipe by CateA from the Thermomix Forum

Ingredients

Zest of 1 lemon

½ onion

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

Method

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.

Tips/Hints

If you aren’t too fond of aniseed, you can use a dry white wine in place of the vermouth

1 Comment »

  1. avatar Michelle Says:

    My very first thermo meal!!! Delish! I substituted mushrooms for peas and it was yum.

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