Lemon, Pea and Parmesan Risotto

Name: Thermomix recipe: Lemon, Pea and Parmesan Risotto
Prep time: 5 min
Cook time: 25 min
Ingredients: 100 Grams Parmesan, cubed; Zest of 2 lemons, finely grated, plus extra to garnish; 1 Teaspoon Caramelised Garlic Paste; 1 red onion halved; 20 Grams Extra Virgin Olive Oil (EVOO); 300 Grams arborio rice; 100 Grams white wine; 700 Grams water; 3 Tablespoons Chicken Stock Powder; 2 anchovies; 200 Grams peas, fresh or frozen; 100 Grams cream; 40 Grams butter; 2 Pinches pink salt flakes; black pepper freshly cracked to taste; 1 poached egg per serving; A few Italian (flat-leaf) parsley leaves, to garnish

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.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

100 Grams Parmesan, cubed
Zest of 2 lemons, finely grated, plus extra to garnish
1 Teaspoon Caramelised Garlic Paste Recipe
1 red onion halved
20 Grams Extra Virgin Olive Oil (EVOO) BUY
300 Grams arborio rice
100 Grams white wine
700 Grams water
3 Tablespoons Chicken Stock Powder Recipe
2 anchovies
200 Grams peas, fresh or frozen
100 Grams cream BUY
40 Grams butter BUY
2 Pinches pink salt flakes BUY
black pepper freshly cracked to taste
1 poached egg per serving
A few Italian (flat-leaf) parsley leaves, to garnish

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.

1000's of yummy recipes Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!