Orange, Basil and Chicken Risotto
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Thermomix TM 31
Created: 2012-07-01 12:18
Changed: 2012-07-07 17:35
Total time: 25m
Preparation time: 3m
Baking time: 22m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
1 chicken breast, cut into thick slices (this is enough for our family of 3 so feel free to add more)
50 grams extra virgin olive oil
2 cloves of garlic
380 grams arborio rice
200 grams dry white wine
800 grams water
2 tablespoons TM vegetable stock concentrate
2 tomatoes, finely chopped
1 tablespoon tomato purÃ©e
finely grated rind of 1 orange
80 grams orange juice (approx 1 orange)
2 medium zucchini, sliced into 5mm rounds
1 handful of basil leaves, torn
shaved or grated pecorino cheese to serve (substitute with Parmesan cheese)
Himalayan salt and black pepper
1 Large Brown Onions
1 sprig of rosemary (leaves only)
Add the garlic and rosemary leaves to TM bowl and chop for 2-3 seconds on speed 7.
Add the onion and chop for 2 seconds on speed 7.
Add 50g of olive oil and saute for 4 minutes at 100.C on speed 1.
Add arborio rice and white wine.
Saute for 2 minutes at 100.C on Reverse + speed 1.
Add the chicken to the Varoma.
Add stock, sliced zucchini, tomato, tomato paste, orange zest, orange juice and water to the TM bowl and cook for 16 minutes at Varoma tempetature on Reverse + speed 2.
Season the risotto well with Himalayan salt and freshly ground black pepper. Pour into the Thermoserver. Finely shred the chicken, add to the risotto and stir through half of the basil leaves before allowing to rest for at least 5 minutes.
Garnish with plenty of freshly ground black pepper, shaved pecorino cheese and the remaining basil leaves.
For a dairy free option replace the cheese with the juice of 1/2 - 1 (depending on taste) lemon before serving.