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Chicken and Mushroom Risotto with sherry, Pearl Barley and Thyme


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Ingredients

4 portion(s)

  • 40 g Olive Oil.
  • 1 Shallott
  • 2 cloves Garlic.

  • 300 g Chicken Breast., Diced
  • 4 tablespoons sherry or rice wine
  • 1 level teaspoon Thyme, Dried
  • 15 g Porcini mushrooms, Dried
  • 40 g parmesan
  • 300 g risotto rice
  • 20 g pearl barley

  • 100 grams mushrooms, fresh, Each cut into approx 6 pieces

  • 1 cube stock
  • 550 grams water, May need extra 50g of water
  • 6
    23min
    Preparation 5min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Chicken and Mushroom Risotto
  1. Grate Parmesan in the TMX for 10 seconds on speed 9. Set aside.

     

    Put the dried porcini mushrooms in a small bowl with 2 tbsps of boiling water and 2 tbsps sherry and leave to soak. 

     

    Place shallot and garlic into mixing bowl, chop 3 sec/speed 5.

     

    Add olive oil, saute 3 min/100dC/speed 1, with MC off.

     

    Add risotto rice and pearl barley, toast 3 min / 100dC / Counter-clockwise operation speed 1, MC off.

     

    Add 2 tbsps pale cream sherry, cook 1 min / 100dC / Counter-clockwise operation speed 1, MC off.

     

    Add water, stock, chicken, fresh and dried mushrooms and 1tsp dried Thyme. cook for 16-17 minutes on 100dC, Counter-clockwise operation, speed 1.

    Place risotto into a serving bowl, stir through parmesan cheese and serve immediately.

     

    Not sure why the simmering basket is shown. You don't need it. I made this variation due to dietary restrictions regarding milk/cream/butter. I think the pearl barley gives an added texture. My son didn't notice that it was there. He's normally not a fan of mushrooms either but he loved them in this recipe. 

    You can use 100g White wine instead of the sherry. Just use about a third for the porcini and add the rest after toasting the rice/barley as for the sherry.

    Thanks to Lol777 for the original inspiration.

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Accessories you need

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Tip

A rule of thumb:  For 100g risotto rice you need 300g water with stock paste.


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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