Apricot Chicken Risotto

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Apricot Chicken Risotto

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Ingredients

4 portion(s)

Risotto

2 sprigs fresh thyme, leaves only
2 sprigs sprigs fresh flat leaf parsley, leaves only
2 cloves garlic
1 centimetre ginger, fresh, cubed
0.5 brown onion
40 g olive oil
100 g carrots, roughly chopped
120 g red capsicum, deseeded, roughly chopped
500 g Boneless Chicken
500 g Tinned apricot nectar
300 g water
1 tablespoon chicken stock paste
300 g arborio rice
80 g frozen green peas
salt, to taste

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6
7

Preparation
8
- Recipe is created for
  TM 31
9

Recipe's preparation

Method

Place thyme, parsley, garlic, ginger (if using) and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

Add oil and saute 3 min/Varoma/speed 1.

Add carrot and capsicum and chop 3 sec/speed 7. Scrape down sides of bowl.

Insert butterfly. Add chicken, apricot nectar, water, stock and rice and cook 17 min/100C/REVERSE/speed 1. Remove butterfly.

Add peas and cook 4 min/100C/REVERSE/speed 1. Pour into ThermoServer, season to taste and allow to rest for 5 minutes priorto serving.

General tips

Risotto can also be cooked without the butterfly using REVERSE/speed 2.

Vegetable stck paste can be used instead of chicken stockpaste.

Accessories you need

Spatula TM5/TM6
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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.