Risotto with Courgette and Prawns (Thermomix)
A delicious light and fresh risotto with beautifully tender prawns.
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 12 to 16 raw prawns (thawed, if frozen), heads and tails intact
- 50g olive oil
- 1000g water
- 200g courgette cut into 2cm pieces
- 1 brown onion approx. 120 g, cut into halves
- 1 clove garlic
- 320g arborio risotto rice
- 100g dry white wine
- 1 tsp salt
- 50g unsalted butter cut into pieces
- 1 tbsp lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Remove and reserve the prawn heads and tails, then devein the prawns. Transfer the prawn meat into a bowl and set aside. Place the prawn heads, tails and 20g of the oil into the mixing bowl and cook for 5 minutes/Varoma/speed 1.
- Add the water and cook for 20 minutes/100C/speed 1. Place a fine-mesh sieve over a large jug and strain the prawn stock into it. Discard the contents of the sieve. Clean and dry the mixing bowl.
- Place the courgette pieces into the mixing bowl and chop for 3 seconds/speed 4. Transfer into a separate bowl and set aside.
- Place the onion, garlic and remaining 30g of oil into the mixing bowl and chop for 3 seconds/speed 5.
- Scrape down the sides of the mixing bowl with the spatula, then cook for 3 minutes/ 100C/speed 1.
- Add the rice and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup.
- Add the wine and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup. Scrape the bottom of the mixing bowl well with the spatula to loosen the rice.
- Add the salt, reserved courgette and 750g of the reserved prawn stock, and cook for 13 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Add the butter, lemon juice and reserved prawn meat. Mix with the aid of the spatula, then cook for 2 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid. Transfer the risotto into a thermal serving bowl or other large bowl and cover to keep warm for 2 minutes before serving. Season, to taste.
Notes
- This recipe for risotto with courgette and prawns is easily halved if you’re cooking for less people using a Thermomix and can easily be increased using a larger saucepan or casserole if cooking it on the hob for more people.