Spinach Soup and Pea Risotto with Prawns
Spinach soup and pea risotto with prawns is a vibrant two-in-one main course where a silky green spinach soup meets creamy risotto and tender prawns. The TM7 chops the shallots, garlic and celery in seconds, simmers the risotto hands-free and steams the prawns to perfection. Ideal for an impressive yet easy weekend dinner.
About this recipe
Spinach Soup and Pea Risotto with Prawns Thermomix TM7 is a striking two-in-one recipe that turns a handful of fresh spinach, frozen peas, risotto rice and raw prawns into a restaurant-worthy dinner. Searching for spinach soup recipes or an all-in-one kitchen machine risotto usually ends in multiple pans and constant stirring, but here the TM7 handles everything in one bowl: shallots, garlic, celery, carrot and celeriac are chopped in seconds, the olive oil heats precisely, and the rice simmers with gentle automatic stirring while the soup is blended to a silky green velvet beside it. The contrast between the earthy spinach soup and the sweet, creamy pea risotto topped with plump prawns makes this perfect for a quick weekend dinner or an elegant starter at a dinner party. Fresh parsley and a squeeze of lemon lift the whole plate, making it a colourful, nourishing choice for spring evenings when spinach and peas are at their best.
Preparation tips
- Pat the raw prawns dry with kitchen paper before adding them to the risotto so they sear rather than steam, keeping them plump and juicy. Add them only at the very end so they stay tender and do not turn rubbery.
- Blend the spinach soup thoroughly and pass it through a sieve if you want an extra refined, velvety texture. Stir in the parsley at the last moment so the soup keeps its bright, fresh green colour on the plate.
- Swap the prawns for chunks of firm white fish or scallops if you prefer, or make it vegetarian with fried halloumi cubes. A spoonful of crème fraîche swirled through the risotto adds extra richness for guests.
Recipe variations
- Vegetarian version: replace the prawns with strips of grilled courgette and roasted cherry tomatoes, and use vegetable stock throughout. The pea risotto keeps its creamy texture while the spinach soup stays completely plant-based.
- Festive spring version: add crisp pancetta bits and shaved Parmesan on top, garnish with pea shoots and lemon zest, and serve the soup in small glasses as an elegant starter before the risotto as a main course.
Thermomix TM7 Benefits
- Shallots, garlic and celery are chopped by the TM7 in seconds into uniform pieces, saving ten minutes of knife work. [Time Savings]
- Weigh the risotto rice and peas directly in the mixing bowl with the integrated scale for consistent results every time. [Time Savings]
- The Thermomix heats the olive oil and vegetables gradually, softening the shallots without any risk of burning. [Multi-Function]
- Hands-free simmering stirs the risotto rice continuously, releasing creamy starch while you blend the spinach soup. [Hands-Free]
- The Varoma gently steams the raw prawns above the risotto so they stay tender, juicy and never overcooked. [Multi-Function]
Ingredients
- carrots
- shallots
- fresh parsley leaves
- garlic cloves
- celery stalk
- celeriac
- olive oil
- fresh spinach leaves
- water
- vegetable stock cubes