Creamy Prawn Risotto

Thermomix recipe: Creamy Prawn Risotto. Ready in 40 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g shallot or onion, peeled and quartered
• 1 clove garlic, peeled
• 20 g olive oil
• 150 g Arborio rice
• 50 g dry white wine (optional)
• 600 g hot fish or vegetable stock
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 150 g raw prawns, peeled and deveined
• 20 g unsalted butter, cold and cubed
• 30 g Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions

1. Add shallot or onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
3. Add Arborio rice to the mixing bowl. Toast 2 min / 120°C / Reverse / Speed 1.
4. If using, add white wine. Cook 1 min / 100°C / Reverse / Speed 1, without the measuring cup, to allow the alcohol to evaporate.
5. Add hot fish or vegetable stock, salt, and pepper to the mixing bowl. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow evaporation. Cook 10 min / 100°C / Reverse / Speed 1.
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash more hot stock if the mixture seems too dry. Continue to cook 5 min / 100°C / Reverse / Speed 1.
7. Add the peeled and deveined prawns to the mixing bowl. Cook 3 min / 95°C / Reverse / Speed 1. The mixture should be creamy but still have some liquid.
8. Add cold butter and grated Parmesan cheese to the mixing bowl. Stir 1 min / 90°C / Reverse / Speed 2 to combine and create a creamy consistency. Do not overmix.
9. Transfer the risotto immediately to serving bowls. Garnish with fresh chopped parsley and serve hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.