Go Back
+ servings
A bowl of garlic prawn and spinach risotto.
Print

Thermomix Garlic Prawn Risotto

Our Thermomix Garlic Prawn Risotto is a firm favourite in our house! A rich creamy risotto, with fresh prawns, parmesan and baby spinach... YUM!
Course Dinner, main meal
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 serves
Calories 646kcal
Cost $10

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

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 646kcal | Carbohydrates: 69g | Protein: 22g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 736mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3127IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 5mg