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

Cook Time 20

Total Time 25

Servings serves

Calories 519kcal

Cost $10

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.

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.