Lemon, Pea and Parmesan Risotto
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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