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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- 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
Place Parmesan and lemon zest into the Thermomix bowl and mill 10 sec/speed 10.
Remove from bowl and set aside.
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.
Add rice and wine and sauté 2 min/Varoma/Reverse/speed 1.5.
Add water, stock powder and anchovies and cook 16 min/100°C/Reverse/speed 1.5.
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.
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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