The humble risotto seems to have a love-hate relationship with the Thermomix. I know a lot of people whose risottos have not turned out and have given up on ever making the dish again. I get it – my first ever Thermomix risotto was a soupy hot mess. My advice? Perservere. But it does take a bit of trial and error, and also comes down to your taste and how dry or soupy you like your risotto.
Part of the problem with a TM risotto is that you add all your liquid at the beginning, unlike the traditional method where you ladle in one spoonful of stock at a time. That way, you can monitor your risotto and stop whenever you want. If you want to hedge your bets, keep a little of your stock back in case you want to add more in at the end. Don’t fret if your risotto looks a bit watery, once it has rested for a few minutes the liquid will be absorbed.
This recipe is adapted from a recipe given to me by a Milan native at a cooking class I attended years ago. She insisted that it was a simple, weeknight meal that her mamma used to make. Now prior to owning a Thermomix, I would never have considered a risotto a weeknight meal – all that standing, stirring, watching. I do love it, but it’s more something I’d do on the weekend. But that’s why I like risottos in the Thermomix – one the cooking begins, you can walk away for 15 minutes or longer and let it do it’s thing. Love that. She also explained how the Milanese always add butter at the end of a risotto in a technique called “all’onda” (flowing in the waves), which results in a creamy, wave-like texture. Sounds good, right?
I have to admit that only two of my kids ate it, and one picked out all the asparagus. Sigh. For more grown-up palates, add herbs at the end.
Thermomix Lemon & Asparagus Risotto
Prep time 5 minutes
Cooking time 22 minutes
Resting time 5 minutes
1 small onion, halved
40g extra virgin olive oil
100g asparagus, chopped into 1cm pieces
300g arborio rice
100g white wine
750g chicken or vegetable stock
30g fresh lemon juice (about 1 lemon)
zest of 2 lemons
50g grated parmesan, plus extra for serving
Optional: herbs such as mint or parsley, to serve
2. Add olive oil to TM bowl and saute for 3 minutes/Varoma/speed 1.
3. Add asparagus, rice and white wine and saute for 2 minutes/Varoma/Reverse/speed 1.5.
4. Add stock and lemon juice. Cook for 16 minutes/100ºC/Reverse + speed 1.5. Place basket on top of TM bowl as it will spit at the beginning.
5. Using a spatula, gently stir through lemon zest, parmesan and butter. Rest for 5 minutes.
6. Serve topped with parmesan cheese and herbs, if using.