Thermomix Lemon Pea Risotto with Crispy Mushrooms

Step by step

Method

1. 01

   Place the Parmesan in the mixing bowl, grate 10 sec/speed 10, and transfer to a small bowl.

2. 02

   Place the onion and garlic in the mixing bowl, chop 5 sec/speed 5, then scrape down the bowl. Add 20 g olive oil and sauté 3 min/120°C/speed 1 without the measuring cup.

3. 03

   Add the rice and toast 3 min/120°C/reverse/spoon speed without the measuring cup.

4. 04

   Add the hot vegetable broth, 3 g salt, and half the black pepper. Scrape the base of the bowl with the spatula to loosen the rice, set the simmering basket on the lid, and cook 13 min/100°C/reverse/spoon speed.

5. 05

   Meanwhile, heat the remaining 15 g olive oil in a wide frying pan over high heat. Brown the mushrooms in a single layer for 6 to 8 minutes, season with the remaining 2 g salt and black pepper, and keep warm.

6. 06

   Add the frozen peas and cook 5 min/100°C/reverse/spoon speed with the simmering basket on the lid.

7. 07

   Add the butter, lemon zest and juice, and grated Parmesan. Stir 20 sec/reverse/speed 2, then rest in the bowl for 2 minutes.

8. 08

   Divide the risotto among warm bowls and finish with the crispy mushrooms.