Scallop and Lemon Myrtle Risotto - Thermomix Recipes from Steph

Scallop and Lemon Myrtle Risotto

Ingredients

1 onion, quartered or 2 leeks (white part) cut into 5cm pieces.

150g speck or smoked bacon, cut into strips

20g oil

3-4 fresh myrtle leaves (whole) or 2 strips lemon zest

400g Arborio rice

150g verjuice or white wine

1000g fish or vegetable stock

120g baby peas

400g scallops

20g butter

Method

Place onion/leek into the bowl and chop for 2-3 seconds on speed 6. Scrape down the sides of the bowl and add the speck/bacon, oil and lemon myrtle leaves/lemon zest. Cook for 3 minutes at 100°C on

Reverse + speed 1.

Add rice and sauté a further 1 minute at 100°C on Reverse + speed 1.

Add verjuice/wine and stock. Cook for 17 minutes at 100°C on Reverse + speed 1.5 – speed 2.

Just before the risotto is ready, fold in the peas and scallops. They will cook with the residual heat in the risotto.

Pour the risotto into ThermoServer. Remove the lemon myrtle/lemon zest and gently fold in the butter. Cover and let the risotto stand for 3-5 minutes before serving.

General Tips

Some people prefer to insert the Butterfly after sautéing the onion bacon mixture, before adding the rice. Increase speed to speed 2.

The risotto will thicken on standing – if too thick add a little extra liquid stock

The cooking time may vary on the type of risotto rice used. Thermomix test kitchen recommends the use of Italian Arborio Rice.

Lemon Myrtle leaves can be found in the fresh herb section of your supermarket. Lemon Myrtle is native to Australia. Milled leaves also can be used.

Please do not serve cheese with this risotto!

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