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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, 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.
