(stir through half of the grated parmesan cheese). Meanwhile, cook the asparagus, prosciutto and cherry tomatoes in a frying pan or grill pan until the prosciutto is crispy and the asparagus is lightly grilled. Divide the lemon risotto between the serving bowls and top with the prosciutto, asparagus, cherry tomatoes and remaining parmesan cheese.
You will need one good, non-stick pan for this in addition to the thermomix, to toast the sesame seeds in (not possible for this quantity in the TM - I tried on several speeds, they don't move once the oils start coming out
This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomix and grind on speed 8/9 for 4 seconds. 1 lemon
50g lemon juice. Add water, TMX stock and lemon juice and cook for 17 minutes at 100deg Speed 1 Reverse. Pour into your Thermoserver along with some cheese and spinach leaves and allow to rest for 10 minutes. 50g lemon juice