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Chicken and Asparagus Risotto



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  • 50 g parmesan cubed
  • 1 onion, quartered
  • 2 cloves garlic
  • 30 g olive oil
  • 3 sprigs thyme, leaves only
  • 400 g diced tin tomatoes
  • 400 g Chicken, Cubed, breast or thigh
  • 125 g red wine
  • 600 g water
  • 1 tablespoon Vegetable Stock Concentrate (EDC)
  • 300 g Aborio Rice
  • 1 bunch asparagus, cut into 3cm pieces

Recipe's preparation

  1. 1. Place parmesan in TM bowl for 10seconds, speed 9. Put to the side until needed.

    2. Place onion and garlic into TM bowl, 5 seconds, speed 7. Scrape down sides. Add oil and thyme and cook for 3 minutes, 100 degrees speed 1 with MC cup off.

    3. Add tinned tomatoes and chicken and cook for 2 minutes, 100 degrees, reverse speeed 1. 

    4. Add red wine, water, stock and rice 19minutes, 100 degrees, reverse speeed 1. 

    5. Add asparagus with 2 minutes remaining.

    6. Place into thermoserver and stir through parmesan. Allow to sit for 5 minutes before serving. 



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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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