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Chicken and Asparagus Risotto


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Ingredients

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Risotto

  • 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
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Recipe's preparation

    Risotto
  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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Tip

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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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