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An overhead shot of fresh vegetables and prosciutto on top of a creamy risotto.
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Thermomix Lemon Risotto

Our Thermomix Lemon Risotto with Asparagus, Prosciutto & Cherry Tomatoes is the ultimate date night dinner.
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 serves
Calories 519kcal
Cost $10

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

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 519kcal | Carbohydrates: 61g | Protein: 14g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 466mg | Potassium: 128mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 192mg | Iron: 3mg