This is the first time I made prawn and zucchini risotto using a Thermomix recipe. I had to change it a bit. If I had followed the recipe steps the rice would've been uncooked and the prawns raw. Luckily I have cooked many risottos in the proper way and was able to adjust the time of cooking. To be honest it tasted really nice for a mid-week meal and I can see myself cooking it again, especially when you're tired and cannot bother to stand up in front of the pan stirring the rice
.Ingredients
12 - 16 raw prawns, heads and tails intact
50 g olive oil
1000 g water
200 g zucchini, cut into pieces (2 cm)
1 brown onion (approx. 120 g), cut into halves
1 garlic clove
320 g Arborio rice
100 g dry white wine
1 tsp salt
50 g unsalted butter, cut into pieces
1 tbsp lemon juice
Preparation
Remove and reserve prawn heads and tails, then devein prawns. Transfer prawn meat into a bowl and set aside. Place prawn heads, tails and 20 g of the oil into mixing bowl and cook 5 min/Varoma/speed 1.
Add water and cook 20 min/100°C/speed 1. Chop 3 sec/speed 4.
12 - 16 raw prawns, heads and tails intact
50 g olive oil
1000 g water
200 g zucchini, cut into pieces (2 cm)
1 brown onion (approx. 120 g), cut into halves
1 garlic clove
320 g Arborio rice
100 g dry white wine
1 tsp salt
50 g unsalted butter, cut into pieces
1 tbsp lemon juice
Preparation
Remove and reserve prawn heads and tails, then devein prawns. Transfer prawn meat into a bowl and set aside. Place prawn heads, tails and 20 g of the oil into mixing bowl and cook 5 min/Varoma/speed 1.
Add water and cook 20 min/100°C/speed 1. Chop 3 sec/speed 4.
Place a fine-mesh sieve over a large jug and strain prawn stock into it. Discard contents of sieve. Clean and dry mixing bowl.
Place zucchini into mixing bowl and chop 3 sec/speed 4. Transfer into a separate bowl and set aside.
Place onion, garlic and remaining 30 g oil into mixing bowl and chop 3 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1.
Add rice and cook 2 min/100°C/reverse/speed 1.5, without measuring cup.
Add wine and cook 2 min/100°C/reverse/speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
Add salt, reserved zucchini and 750 g of the reserved prawn stock, and cook 13 min/100°C/reverse/speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid. Add prawn meat and cook a further 5 min/100°C/reverse/speed 1.5.
Add butter and lemon juice. Mix with aid of spatula, then cook 2 min/100°C/reverse/speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
Place zucchini into mixing bowl and chop 3 sec/speed 4. Transfer into a separate bowl and set aside.
Place onion, garlic and remaining 30 g oil into mixing bowl and chop 3 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1.
Add rice and cook 2 min/100°C/reverse/speed 1.5, without measuring cup.
Add wine and cook 2 min/100°C/reverse/speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
Add salt, reserved zucchini and 750 g of the reserved prawn stock, and cook 13 min/100°C/reverse/speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid. Add prawn meat and cook a further 5 min/100°C/reverse/speed 1.5.
Add butter and lemon juice. Mix with aid of spatula, then cook 2 min/100°C/reverse/speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
Transfer into a thermal serving bowl or other large bowl and cover to keep warm for 2-5 minutes before serving.
Serves 4
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