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
Looking for more tasty Thermomix risottos?
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.
Gigi says
Fantastic easy and tasty recipe, I made this for a girls lunch and everyone was very impressed. Paired it with a Burrata and heirloom tomato salad and mixed lettuce salad.
Hazel says
This is a regular staple meal in our house. My son requests it weekly, loves it!
Kerrie says
Excellent recipe, halved the recipe and worked well. Actually reheated okay next day too.
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!