Barley Prawn Risotto with Dil Pesto : Thermomix Recipe
Ingredients
- 200 gm Barley pearls
- 200 gm medium prawns cleaned and deveined
- 300 ml chicken/sea food stock or 300ml water + stock cube
- 100 ml dry white wine
- 30 gm butter
- 30 ml olive oil
- 2 cloves garlic
- 100 gm Parmesan cheese
- 2 tbsp dil chutney
- Salt to taste
For the dil pesto
- 100 gm dill leaves
- 100 gm coriander leaves
- 2 cloves garlic
- 2 Green Chilies
- 1 gooseberry
- 50 gm almonds
- 20 ml oil
- 50 ml cold water
- Salt to taste
Instructions
For making the Dil Pesto (Thermomix)
- Add Oil, green chilli and garlic to the mixing jar and run for 20secs at speed 4. Then run it for 2 mins at 90C and reverse-1. Add Almonds and run for 4 mins at 90C and Reverse-1. Add the leaves, water and salt and run for 1 minute at speed 9. The pesto is ready keep aside.
For Risotto (Thermomix Method)
- Grate cheese for 15 seconds at speep 10. Remove and set aside
- Add Oil & butter and run for 3mins at 120 and Reverse-1
- Add Garlic and first chop it for 20s at speed 4 and then sautee it for 4mins at 100C and Reverse-1
- Add Barley and roast for 6mins at 120C and Reverse-1, Add Wine and cook for 1 minute at 100C with Reverse-1 (without the mixing jar)
- Add Stock, Dil Chutney and cook at 16min at 100C with Reverse-1. Remove the measuring cup and add the simmering basket to control spills.
- Add prawn, cheese and cook further for 4mins at 100C and Reverse-1. Serve immediately topped with more butter and parmesan cheese and a glass of wine, you will have enough left from the bottle after using 100ml for the risotto :)
For making the Dil Pesto
- In a small pan heat Oil and roughly choppped green chillies and garlic. Sautee for 3-4 minutes. Add Almonds and roast till lightly browned. Add to greens and grind to smooth chutney like consistency.
For Risotto (stovetop)
- In a heavy bottom saucepan, heat Oil & butter. Add finely chopped garlic and sautee for 1 minute.
- Add barley pearls and slowly roast them for 5-6 minutes till they change a bit of color.
- Add wine little by little constantly stirring with love. Once the wine is over, start adding stock/water little by little constantly stirring the risotto while you do so. This will take around 15 minutes or so roughly.
- Now add prawns cook for another 3 minutes, add the grated cheese and let it all melt and become creamy.
- Serve immediately topped with more butter and parmesan cheese and a glass of wine, you will have enough left from the bottle after using 100ml for the risotto :)
Tried this recipe?Let us know how it was!