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Lemon Chicken Risotto for Two


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Ingredients

2 portion(s)

  • 2 sprigs parsley
  • 1 garlic clove
  • 1 cm Ginger piece
  • 1/2 onion
  • 1/2 carrot
  • 40 gram oil
  • 250 gram chicken breast, Diced
  • 2 teaspoon EDC stock
  • 400 gram water
  • 100 gram verjuice
  • 160 gram arborio rice
  • 50 gram frozen peas
  • pepper
  • Zest of half a lemon
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Recipe's preparation

  1. Place parsley, garlic, ginger, onion and carrot into bowl.

    chop 4sec/sp6.  Scrap sides of bowl

    add oil.   Sauté. 3min/Varoma/sp1

    Insert butterfly then add diced chicken, stock, verjuice, water and rice.

    cook 15 min/100'/Counter-clockwise operation/sp1

    remove butterfly

    add peas, lemon zest and pepper

    cook further 6min/Counter-clockwise operation/sp1

    Place in thermoserver and leave to rest for 5 mins

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Tip

Chicken thigh meat can be used in place of breast meat.

Extra parsley can be stirred through when risotto is put in thermoserver to rest.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Tangy, used wine vinegar as no verjuice, lime zest...

    Submitted by Smithy159 on 8. November 2021 - 20:45.

    Tangy, used wine vinegar as no verjuice, lime zest same reason. Enjoyed, will make again

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  • This was really tasty.... I

    Submitted by Melinda Hutchison on 2. August 2016 - 21:43.

    This was really tasty.... I did add extra water when I added peas in, I didn't weigh it but think it was around     30-40g because it looked like it wouldn't be wet enough.

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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