Lemon, Pea and Parmesan Risotto

Serves 4-6 Prep Time 5 minutes   Cook Time 25 minutes   Rated:

I have a little thing about risotto: it can be completely divine—life-changing, even—but it can also be completely without redemption. I prefer quite a liquid risotto, as the rice continues to absorb the liquid even after cooking. If you like a “one lump or two?” risotto (which is technically not risotto) then just let this version sit in the Thermomix bowl for a wee while and you’ll be happy. But for those of you who prefer the slurry of creamy, dare I say authentic risotto should serve immediately.

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Need

Do

1  

Place Parmesan and lemon zest into the Thermomix bowl and mill 10 sec/speed 10.

2  

Remove from bowl and set aside.

3  

Place garlic, onion and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.

4  

Add rice and wine and sauté 2 min/Varoma/Reverse/speed 1.5.

5  

Add water, stock powder and anchovies and cook 16 min/100°C/Reverse/speed 1.5.

6  

Add peas, cream and butter, then allow to sit in the Thermomix bowl for a few minutes. Add 1/2 the parmesan and zest mixture. Stir through with your spatula. Taste and season accordingly.

7  

Serve immediately in large shallow bowls and top with a poached egg, a sprinkle of parsley leaves and remaining parmesan, lemon mixture.

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