Step 1

Place the parmesan cheese into the Thermomix bowl. Grate on Speed 10, 10 seconds. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.

Step 2

Place the onion and garlic into the Thermomix bowl. Chop on Speed 5, 3 seconds.

Step 3

Add the butter and olive oil. Saute 3 minutes, Varoma, Speed 1.

Step 4

Insert the butterfly whisk. Add the risotto rice and saute for 1 minute, Varoma, Reverse, Speed 1 (MC off).

Step 5

Add the white wine and saute for a further 2 minutes, Varoma, Reverse, Speed 1 (MC off).

Step 6

Scrape the bottom of the bowl. Add the vegetable stock and water and cook for 13 minutes, 100 degrees, Reverse, Speed 1.

Step 7

Add the prawns and cooking cream and cook for a further 3 minutes, Varoma, Reverse, Speed 1 (MC off).

Step 8

Add the baby spinach leaves to the ThermoServer and pour over the risotto. Stir through the parmesan cheese and allow to rest for 10 minutes (to thicken).

Step 9

Serve with extra parmesan cheese.