Our Thermomix Garlic Prawn Risotto is a firm favourite in our house! A rich creamy risotto, with fresh prawns, parmesan and baby spinach... YUM!
If you've been visiting ThermoBliss for a while, you'll know that we're massive fans of making risotto in the Thermomix. 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!
I like to stir baby spinach through my risotto at the end, but that step is entirely optional. You can always substitute it for sun-dried tomatoes or even frozen peas. Our Garlic Prawn Risotto will easily feed 4 people, making it a great family dinner!
Check out some more of our favourite Thermomix risottos here:
- Chicken, Pumpkin, Bacon & Spinach Risotto
- Chicken & Mushroom Risotto
- Chicken, Leek & Sweet Corn Risotto
- Chorizo, Tomato & Baby Spinach Risotto
- Lemon Risotto with Asparagus, Prosciutto & Cherry Tomatoes
For more great Thermomix dinners, check out our 'Thermomix Dinners eBook Bundle... 2 for $15!
Thermomix Garlic Prawn Risotto
Ingredients
- 50 grams parmesan cheese
- 80 grams brown onion, halved
- 3 garlic cloves
- 40 grams butter
- 40 grams olive oil
- 320 grams arborio rice
- 60 grams white wine
- 2 teaspoon vegetable stock
- 720 grams water
- 300 grams green prawns (peeled and deveined)
- 80 grams cooking cream
- 100 grams fresh baby spinach leaves
- extra parmesan, to serve
Instructions
- Place the parmesan cheese into the Thermomix bowl. Grate on Speed 10, 10 seconds. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.
- Place the onion and garlic into the Thermomix bowl. Chop on Speed 5, 3 seconds.
- Add the butter and olive oil. Saute 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).
- Scrape the bottom of the bowl. Add the vegetable stock and water and cook for 13 minutes, 100 degrees, Reverse, Speed 1.
- Add the prawns and cooking cream and cook for a further 3 minutes, Varoma, Reverse, Speed 1 (MC off).
- Add the baby spinach leaves to the ThermoServer and pour over the risotto. Stir through the parmesan cheese and allow to rest for 10 minutes (to thicken).
- Serve with extra parmesan cheese.
Maria says
This risotto is one of our family favorites, it’s delicious..
Lucy says
Thank you so much!
Tracey says
This one is definitely a family favourite…super quick and easy, as well as being a little bit “fancy”. I always keep frozen prawns on hand, so tend to make this when there is nothing left in the fridge. Thank you!
Jessica says
Absolutely delicious! Simple for this novice and quick for family dinner
Margie says
I needed to cook something with leftover green prawns from Good Friday and came across this. I wanted something easy and quick for a Sunday night dinner. My husband had never eaten risotto before and was sceptical. Well, after he finished his bowl and I had seconds, he picked up the thermoserver and finished it off! My very fussy son also devoured his and remarked how good it was. The only thing I did different is add a squeeze of lemon when I added the wine.
Andrea says
So delicious and creamy. Will definitely make again.
Leanne Main says
This was delicious! I was wondering if I could freeze some as I live alone and it’s a large amount for one person
Lucy says
Hi Leanne, as long as your prawns were raw before cooking them and you reheat it very well, you can freeze it.
Grant says
A really great recipe. Even a cooking dunce like me can follow it and it tasted Devine. We have had this several times now and enjoy it every time. Thanks for sharing.
Lucy says
We're so happy you like it!