Our Thermomix Garlic Prawn Risotto is a firm family favourite! A rich creamy risotto, with fresh prawns, parmesan cheese and baby spinach!
If you've been visiting ThermoBliss for a while, you'll know that we're massive fans of making risotto in the Thermomix for easy family dinners.
It's quick, it's easy and the results are oh-so-good!
And our Thermomix Garlic Prawn Risotto is all of those things and so much more!
Why You're Going To Love This Recipe
This decadent risotto is a restaurant quality meal at home!
- Rich & Creamy - it's hard to beat this creamy lemon risotto filled with tender prawns, baby spinach and parmesan cheese. It's rich, decadent and simply delicious!
- Vegetarian - this is a tasty meat-free dinner that the whole family will enjoy! If you have fussy kids that don't like prawns (like I do!), simply serve them the risotto minus the prawns!
- Quick & Easy - have this hands-free dinner on the table in under 40 minutes!
What You Need
Our Thermomix Garlic Prawn Risotto is packed full of flavour thanks to these delicious ingredients...
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Parmesan Cheese - when it comes to risotto, the more parmesan cheese... the better! Stir it through the risotto while it's resting in the ThermoServer and then grate over plenty of extra when serving!
- Onion - use a medium sized brown onion
- Garlic - fresh cloves or jarred minced garlic can be used
- Butter - salted or unsalted butter can be used in this recipe
- Olive Oil - use a good quality extra virgin olive oil
- Arborio Rice - this variety of rice is perfect for risottos as it's deliciously creamy. Unlike other rice varieties, do NOT wash the rice before making risotto - the starch is what makes your risotto creamy
- White Wine - use a dry white wine such as pinot grigio or sav blanc or omit the wine and replace it with extra liquid vegetable stock if you prefer. Please note that the alcohol in the wine does cook out.
- Liquid Vegetable Stock - use a good quality vegetable stock such as Campbells.
- Prawns - use green (uncooked) prawns peeled and deveined
- Cream - use a cooking cream (such as Bulla brand) or thickened cream
- Baby Spinach - for stirring through
- Lemon - add a squeeze of fresh lemon juice to the risotto. This adds a beautiful flavour and helps to cut through the richness of the risotto
- Butter - stirring butter through the risotto at the end gives the risotto the ultimate creamy texture
Step By Step Instructions
Let's get cooking! You won't believe how simple our Thermomix Garlic Prawn Risotto recipe is!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Grate The Parmesan
Grate the parmesan cheese and set it aside.
Step 2 - Chop & Saute
In a clean and dry Thermomix bowl, chop the onion and garlic then scrape down the bowl.
Add the butter and olive oil and saute.
Step 3 - Cook The Risotto
Insert the Butterfly attachment.
Add the arborio rice and saute for 1 minute.
Add the wine and cook for a further 2 minutes.
Add the liquid vegetable stock and cook the risotto for 13 minutes.
Remove the Butterfly.
Step 4 - Cook The Prawns
Add the prawns and the cream and cook for 5 minutes.
TIP: Use the spatula through the MC hole to stir the risotto - this ensures that the prawns cook evenly.
Step 5 - Rest The Risotto
Place the baby spinach into the ThermoServer.
Pour over the risotto, lemon juice, butter, parmesan cheese and salt and pepper.
Stir until the baby spinach has wilted.
Cover and allow to rest and thicken for 10 minutes.
Serve immediately with extra grated parmesan cheese on top.
Expert Tips
Our simple tips will ensure the perfect Thermomix Garlic Prawn Risotto!
- Arborio Rice - this variety of rice is perfect for risottos as it's deliciously creamy. Unlike other rice varieties, do NOT wash the rice before making risotto - the starch is what makes your risotto creamy
- White Wine - use a dry white wine such as pinot grigio or sav blanc or omit the wine and replace it with extra liquid vegetable stock if you prefer. Please note that the alcohol in the wine does cook out.
- Remove the MC while cooking the risotto - this is for safety reasons. When the Thermomix is cooking at high temperatures, steam builds up. Removing the MC ensures that the steam can escape. Place the rice basket or the splatter guard over the top of the MC hole to catch any splatters.
- Resting Time - it's important to allow the risotto to rest for 10 minutes to thicken.
- This recipe is best consumed immediately. I don't recommend reheating or freezing it.
FAQs
Yes! This recipe is suitable to all models of the Thermomix.
Yes you can! Simply add water to make it up to the correct grams.
They will be piping hot and white in the centre (not opaque). Ensure you stir the prawns using the spatula through the MC hole to ensure even cooking.
Related Recipes
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You've come to the right place!
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Thermomix Garlic Prawn Risotto
Equipment
- Thermomix
Ingredients
- 50 g parmesan cheese
- 1 brown onion halved
- 3 teaspoon minced garlic
- 40 g butter
- 40 g olive oil
- 320 g arborio rice
- 60 g white wine
- 720 g liquid vegetable stock
- 400 g green prawns (peeled and deveined)
- 120 g cooking cream
- 120 g fresh baby spinach leaves
- juice of 1 lemon
- 1 tbs butter
- extra parmesan to serve
Instructions
- Place the parmesan cheese into the Thermomix bowl. Grate for 10 seconds, Speed 9. Set aside in a separate bowl. Wash and dry the Thermomix bowl.
- Place the onion and garlic into the Thermomix bowl. Chop for 3 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the butter and olive oil. Saute for 3 minutes, Varoma, Speed 1.
- Insert the butterfly whisk. Add the risotto rice and saute for 1 minute, Varoma, Reverse, Speed 1 (MC off).
- Add the white wine and saute for a further 2 minutes, Varoma, Reverse, Speed 1 (MC off but the rice basket or splatter guard sitting on top of the lid).
- Scrape the bottom of the bowl. Add the liquid vegetable stock and cook for 13 minutes, 100 degrees, Reverse, Speed 1 (MC off but the rice basket or splatter guard sitting on top of the lid). Remove the Butterfly.
- Add the prawns and cooking cream and cook for a further 5 minutes, Varoma, Reverse, Speed 1 (MC off but the rice basket or splatter guard sitting on top of the lid). Use the spatula through the MC hole to help mix and ensure even cooking of the prawns.
- Add the baby spinach leaves to the ThermoServer and pour over the risotto. Stir through the parmesan cheese, lemon juice, 1 tbs butter and season with salt and pepper. Allow to rest and thicken for 10 minutes.
- Serve with extra parmesan cheese.
Notes
- Arborio Rice - this variety of rice is perfect for risottos as it's deliciously creamy. Unlike other rice varieties, do NOT wash the rice before making risotto - the starch is what makes your risotto creamy
- White Wine - use a dry white wine such as pinot grigio or sav blanc or omit the wine and replace it with extra liquid vegetable stock if you prefer. Please note that the alcohol in the wine does cook out.
- Remove the MC while cooking the risotto - this is for safety reasons. When the Thermomix is cooking at high temperatures, steam builds up. Removing the MC ensures that the steam can escape. Place the rice basket or the splatter guard over the top of the MC hole to catch any splatters.
- Resting Time - it's important to allow the risotto to rest for 10 minutes to thicken.
- This recipe is best consumed immediately. I don't recommend reheating or freezing it.
Hanneli says
Is the 2 tsp vegetable stock a paste or liquid?
Can I use stock concentrate?
Lucy says
Hi there, the 2 tsp is of powdered stock.
Jen says
Had friends over for dinner and decided this would be good. It was delicious. I highly recommend it, everyone loved it.
Lucy says
Hi Jen, I'm thrilled you liked it!
Amanda says
In step 6 should the mc be on or off
Lauren Matheson says
Hi Amanda, the MC should be on 🙂
Evie says
This is my fav risotto in thermi. I'd eat it daily if I could
Lucy says
One of my faves too!
Bronwyn Horsfall says
Thank you so much, this is an easy and very delicious prawn risotto. We doubled up on the garlic and added chopped prosciutto at the end of step 7 as well. Also added few squeezes of lemon juice and cracked black pepper into the thermoserver before letting it sit for 10 mins. We added chopped parsely and more lemon juice to server. Fabulous!! Best ever!! Thank you 🙂
Lucy says
Fantastic!!!!!!
Teresa says
Could you swap the wine for something else? I don't drink so have no idea about buying wines . . .
Lauren Matheson says
Hi Teresa, you can use water instead. I usually add an extra teaspoon of stock if using water 🙂
Jasmine says
Loved this so much, thank you for sharing such a yummy recipe!
Lucy says
Our pleasure!
Laura Davidson-West says
Hi, if i am using frozen cooked prawns - how long should I cook for in step 7&8?
Thankyou
Lucy says
Hi Laura, you will need to allow the prawns to defrost in the fridge first. xx
Yolanda says
Are the prawns 300 before they've been peeled or after?
Lauren Matheson says
Hi Yolanda, it's 300g of peeled prawns 🙂
Lauren Irvine says
If i only have store brought liquid stock, Could i add that instead? If so, Would you do say 500 liquid stock and 200 water?
Lauren Matheson says
Hi Lauren, you can certainly use store bought stock instead. I haven't tried it before, but I think the ratios you suggest should be ok x
Lee says
This is a firm favourite in our house. I think it gets cooked weekly.
Lucy Mathieson says
Yay!!! Thank you so much!!!
Lou says
Could you substitute chicken for the prawns? How much and cooking times?
Lucy Mathieson says
Hi Lou, I havent done this before with this particular recipe - but we do have lots of risotto recipes with chicken on the website. xx
Bel says
Awesome... Family very happy. I did add 500ml of vegetable stock and only 220ml water for a bit more flavour.
Vinicius says
Wow Lucy thank you, thats was awesome! It was the 4th prawn risotto I made and simply the better one! I added some green onion at step 7 and some black pepper and fried rosemary at step 8. Greetings from Brazil!
Deb Henderson says
Step 4 says to add the rice and sauce...what is the sauce.
Thankyou
Deb
Lucy Mathieson says
Hi Deb, sorry that was a typo! It should have read 'saute' not 'sauce'!!
Caitlin says
Sauté not sauce ?
Lucy Mathieson says
Thank you 🙂