Serves 4
+ gluten free
+ dairy free (option)
+ nut free (option)
+ soy free
+ egg free
Ingredients
Handful fresh parsley
2 garlic cloves, peeled
1 brown onion, peeled and halved
1 long red chilli, halved
40g olive oil
300g Arborio rice
120g white wine
750g fish stock
80g tomato paste
Macadamia oil or olive oil, for frying
300g calamari rings
300g green prawns, peeled
20g butter (optional)
1 lemon, juice only
Method
- Place parsley in TM bowl, chop for 6 seconds, speed 8. Set aside.
- Place garlic, onion and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add olive oil, sauté for 5 minutes, 100°C, speed 1.
- Add rice, sauté for 2 minutes, 100°C, speed 1.
- Add wine, stock and tomato paste, cook for 18 minutes, 100°C, reverse speed 1.5.
- Meanwhile, heat oil in large fry pan over medium-high heat. Add calamari and prawns, cook for 4 minutes moving frequently, or until cooked through. Set aside.
- Add butter (if using), lemon juice, chopped parsley and seafood; combine using a spatula. Allow to stand for 5 minutes before serving.
Risotto is such a quick and easy Thermomix meal - I’m a big fan! But you won’t always have exactly the ingredients specified in the recipe, which is why i created my Thermomix Risotto ‘Guide’, showing you how to make a delicious dinner with whatever ingredients you’ve got on hand! Just make sure you’ve got the rice in the pantry :) That ‘guide’ along with many others is exclusively in my cookbook Everyday Thermo Cooking.
