Our fresh, creamy and zesty Thermomix Lemon Risotto is so simple to make and pairs perfectly with crunchy asparagus, grilled tomatoes and crispy prosciutto!
It's certainly no secret that the Thermomix makes the BEST, creamiest risottos!
And as a busy mum, I very much appreciate a 'hands off' recipe that's ready in no time.
Let the Thermomix do all the work and you'll end up with a lovely, creamy and zesty lemon risotto... all you have to do is lightly grill the asparagus, tomatoes and prosciutto to serve!
Just like our chicken and mushroom risotto, seafood risotto and garlic prawn risotto, this lemon risotto is fast, fresh and simply delicious.
Why You're Going To Love This Recipe
This creamy Thermomix Lemon Risotto is sure to become a firm family favourite!
- Quick & Easy - Have dinner on the table in less than 30 minutes... perfect for busy weeknights!!
- Versatile - I like to top my risotto with grilled cherry tomatoes, asparagus and crispy prosciutto, however, it's also delicious served with salmon or prawns.
- Suitable For All Thermomix Models - you can make our risotto in any model of the Thermomix.
What You Need
Our creamy Thermomix Lemon Risotto is made using basic pantry staples!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Parmesan cheese - buy a block of parmesan and grate it finely in the Thermomix.
- Garlic - I use pre-minced garlic to save time, however, you can use cloves and mince them in the Thermomix if you prefer.
- Butter and olive oil - this is the perfect combination when making risotto.
- Arborio rice - ensure you choose arborio rice as it's what makes the risotto rich and creamy.
- Liquid vegetable stock - use store-bought liquid vegetable stock or make your own using water and 2 teaspoon of vegetable stock powder (or 2 tbs homemade vegetable stock).
- Lemon juice - add more or less to taste. I generally find that the juice from 1 lemon gives enough of a zesty flavour without being too overpowering.
- To serve - I like to grill cherry tomatoes, asparagus and prosciutto and add it to the top of the risotto.
Step By Step Instructions
It couldn't be easier to make lemon risotto using your Thermomix!
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
Place the parmesan cheese into the Thermomix bowl and mix until finely grated.
Set aside in a seperate bowl.
Step 2 - Saute
Heat the garlic, butter and oil in the Thermomix.
Step 3 - Add The Arborio Rice
Add the arborio rice to the Thermomix bowl and cook for 2 minutes.
Step 4 - Cook The Risotto
Add the liquid vegetable stock and cook for 16 minutes.
Squeeze in the lemon juice and mix on Reverse to combine.
Place the risotto into a ThermoServer for 10 minutes to thicken. Stir through half of the grated parmesan cheese.
Step 5 - Serve
Divide the risotto between the serving bowls.
Top with grilled asparagus, cherry tomatoes, crispy prosciutto and the remaining parmesan cheese.
Expert Tips
Follow our top tips for the perfect Thermomix risotto!
- ensure that you use arborio rice (this is the only type of rice suitable for risotto)
- do not rinse the arborio rice before using - unlike other varieties of rice, you should not rinse arborio rice. Removing the starch will stop the risotto from becoming deliciously rich and creamy.
- allow the risotto to rest in the ThermoServer for 10 minutes - this gives it enough time to thicken
- serve with grilled asparagus, tomatoes and crispy prosciutto for a restaurant quality meal
- use store-bought liquid chicken stock or use homemade chicken stock
- for a vegetarian option, substitute the prosciutto for grilled salmon or prawns
- store leftover risotto in the fridge for up to 3 days
- if freezing risotto, allow it to cool completely and then place into an airtight container. Freeze for up to 3 months. Defrost and reheat in the microwave directly from frozen or allow to defrost in the fridge overnight and then reheat.
FAQs
NO! Unlike other varieties of rice, arborio rice should NOT be rinsed! Rinsing the rice would remove the starch and prevent the risotto from becoming rich and creamy.
Yes! Leftover risotto can be frozen for up to 3 months.
Please note: the grilled tomatoes, asparagus and prosciutto are not suitable for freezing.
Related Recipes
Looking for more tasty Thermomix risotto recipes?
We have PLENTY! Here's a few of our favourites:
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Thermomix Lemon Risotto
Equipment
- Thermomix
Ingredients
- 60 g parmesan
- 2 teaspoon minced garlic
- 30 g butter
- 15 g olive oil
- 300 g arborio rice
- 900 g liquid vegetable stock
- Juice of 1 lemon
- 1 bunch baby asparagus
- 100 g prosciutto thinly sliced
- 250 g cherry tomatoes
Instructions
- Grate the parmesan cheese for 10 seconds, Speed 8. Set aside.
- Add the garlic and butter and oil and cook for 2 minutes, Varoma, Speed 1.
- Add the arborio rice to the Thermomix bowl and cook for a further 2 minutes, Varoma, Speed 1.
- Add the liquid vegetable stock and cook for 16 minutes, 100 degrees, REVERSE, Speed 1.
- Add the lemon juice to taste and mix for 20 seconds, REVERSE, Speed 1.
- Pour the risotto into the ThermoServer and allow to thicken for 10 minutes (stir through half of the grated parmesan cheese).
- Meanwhile, cook the asparagus, prosciutto and cherry tomatoes in a frying pan or grill pan until the prosciutto is crispy and the asparagus is lightly grilled.
- Divide the lemon risotto between the serving bowls and top with the prosciutto, asparagus, cherry tomatoes and remaining parmesan cheese.
Notes
- ensure that you use arborio rice (this is the only type of rice suitable for risotto)
- do not rinse the arborio rice before using - unlike other varieties of rice, you should not rinse arborio rice. Removing the starch will stop the risotto from becoming deliciously rich and creamy.
- allow the risotto to rest in the ThermoServer for 10 minutes - this gives it enough time to thicken
- serve with grilled asparagus, tomatoes and crispy prosciutto for a restaurant quality meal
- use store-bought liquid chicken stock or use homemade chicken stock
- for a vegetarian option, substitute the prosciutto for grilled salmon or prawns
- store leftover risotto in the fridge for up to 3 days
- if freezing risotto, allow it to cool completely and then place into an airtight container. Freeze for up to 3 months. Defrost and reheat in the microwave directly from frozen or allow to defrost in the fridge overnight and then reheat.
Lauren says
Do you have the mc on or off for the different steps?
Tash says
If it's not stated in the recipe, the default is MC on 🙂
Suzie says
Tried this tonight and it is absolutely delicious!! My daughter is such a picky eater at the moment and even she ate most of her bowl. The only thing I did differently is not fry the cherry tomatoes because I don’t really like the texture of cooked tomato haha but otherwise it was amazing! Will definitely be putting this recipe in the rotation of dinners.
Breanne Geyle says
Nice flavours but it was quite gluggy when I made it the second time
Linda says
This recipe is delicious! I used top grade smoked bacon but all other ingredients the same, tastes were marvellous, thanks for this recipe It will definitely be a favourite!
Lucy Mathieson says
Fantastic!!