Lemon risotto to the "thermomix"

Prepare the ingredients: Wash and remove the leaves to the pereji cut lemon peel, squeeze lemon juice (approximately 40 cc), cut the cheese into pieces dae 3 cm approx.

Put in the glass parsley (only leaves) and chop 3 sec / vel7. Remove to a bowl and set aside.

Put in jar lemon peel, and grate Parmesan 8s / vel 8. Remove to another bowl and set aside.

Put in the glass garlic, shallots, oil and Chop 3 sec / vel 5. Spatula ingredients down to the bottom of the beaker and stir-fry 3 min / 120 ° C / vel 1. (TM31: 3 min / Varoma / vel 1).

Insert the butterfly in the blades, add rice and cook 3 min / 120 ° C / reverse rotation / vel 1, without putting the beaker.

Stir the white wine and schedule 1 min / 120 ° C / reverse rotation / vel 1, without putting the beaker. (TM31: 1 min / Varoma / reverse rotation / vel 1, without putting the beaker.

Add broth, lemon juice, salt and schedule 12 min / 120 ° C / reverse rotation / vel 1. (TM31: 12 min / Varoma / reverse rotation / vel 1).

Stir in reserved chopped parsley, the cream and mix 3 sec / reverse rotation / vel 1.5. Pour in a bowl, sprinkle with reserved grated Parmesan and serve immediately.