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Ingredients
6 portion(s)
Chicken & Chorizo Risotto
- 1 --- onion, white, cut in half
- 3 cloves garlic
- 30 grams extra virgin olive oil
- 1 dash chilli powder, (optional)
- 160 grams chorizo, thinly sliced
- 1 --- canned diced tomatoes
- 1 tsp salt
- 650 grams chicken breast fillet, diced 3cm
- 700 grams water
- 350 grams rice, risotto, (Aborio)
- 150 grams fresh baby spinach leaves, (optional)
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6
35min
Preparation 5minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- 1. Add onion and garlic to bowl. 5 seconds, speed 5, MC on.
2. Scrape down the sides of the bowl. Add EVOO, 2 mins, 120 degrees, speed 2, MC on.
3. Add Chorizo, diced tomatoes and chilli powder (if using), 6 mins, Varoma temp, speed 1, MC on.
4. Add salt, chicken and water to bowl. 5 mins, 100 degrees "Counter-clockwise operation" speed 1. Replace MC with simmering basket to avoid splatter.
5. Add rice to bowl. 18 mins, 100 degrees "Counter-clockwise operation" speed 1. Replace4 MC with simmering basket to avoid splatter.
6. Transfer into Thermoserver and stir through baby spinach (if using). Let rest for 5mins before serving.
* Parmesan cheese can also be added.
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Accessories you need
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Simmering basket
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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.
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