Risotto Verde with Shrimp
Portions / Servings: 4
- 1 lemon
- 340 g of raw shrimps thawed
- 100 g frozen green peas thawed
- 100 g baby spinach
- 150 g of mascarpone
- 1 garlic clove
- 1 onion
- 20 + 25 g of olive oil
- 310 g Arborio round rice or special risotto rice
- 60 g of white wine
- 720 g of water
- 1 tbsp. of Thermomix vegetable stock paste
Using a peeler, zest the lemon and put the zests in the mixing bowl. Pulverize 10 sec/speed 10. Use half to marinate the shrimp along with 20 g olive oil, salt and pepper. Place them on the Varoma tray and add the green peas in the Varoma dish. Reserve.
Leave the other half of the lemon zest in the mixing bowl and add the baby spinach. Press 3 times Turbo and scrape down sides of mixing bowl using the spatula.
Add mascarpone, salt and pepper and mix 15 sec/ speed 3. Reserve.
Wash the mixing bowl. Add onion, garlic and 25 g olive oil. Chop 5 sec/speed 5, scrape down sides of mixing bowl and sauté for 3 min/120°/reverse/simmer (TM5) or 3 min/Varoma/reverse/simmer (TM31).
Position the butterfly whisk. Add rice and cook 2 min/120°/reverse/simmer (TM5) or 2 min/Varoma/reverse/simmer (TM31).
Add white wine and cook 1 min/100°/reverse/simmer.
Add water, pepper to taste and Thermomix vegetable stock paste. Position the Varoma and cook 17 min/Varoma/reverse/simmer.
At the tone, remove Varoma and reserve. Add the mascarpone/lemon/spinach preparation to the mixing bowl and set 1 min/100°/reverse/simmer.
Serve immediately. You can either put the shrimps and green peas in each plate, on top of the risotto, or mix them directly with the risotto.