Short cut-
Use store bought stock or water. The flavour will not be the same but will still be tasty.
Instructions for the Vorwerk Thermomix Bimby:
Place 100 gms Parmigiano-Reggiano cheese in the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place 20 grams of celery into the mixing bowl and chop 7 sec/speed 7. Remove and set aside.
Place 1 leek (white part), 1 onion, 2 carrots and 4 celery ribs for the broth into the mixing bowl and chop 5 sec/speed 5.
Add 1 litre vegetable broth, 8 basil stems, pea pods (if possible) and 10 fennel seeds to the mixing bowl. Cook 7 min/100C/Speed 1. Remove and place in a bowl with the sliced lemon. Set aside.
Rinse and dry the bowl. Place the onion into the mixing bowl and chop 8 sec/speed 5. Scrape down the sides with the spatula.
Add 50 grams pancetta or prosciutto and 25 gms butter and saute 4 min/120C/speed 1.
Add 350 grams risotto rice and saute 3 min/120C/reverse speed 1. Leave the measuring cup off the lid.
Add 60 mls white wine and cook 1 min/100C/ reverse speed 1. Leave the measuring cup off the lid.
Strain the reserved broth and add 720 grams of broth to the rice with 5 grams of salt. Cook 12 to 13 minutes/100C/reverse speed 1. Place the simmering basket on top of the lid.
Meanwhile in a frying pan, heat 25 grams of butter with 200 grams peas, 200 grams broad beans and the reserved chopped celery over low heat until cooked. Add salt to taste.
When the risotto is finished, remove the risotto and place in a bowl. Add the peas, Parmigiano-Reggiano cheese and 50 gms butter. Stir to combine and serve.