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Chicken, pea and parmesan risotto


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Ingredients

5 portion(s)

  • 50 g parmesan, block, cut into cubes
  • 1 onion, peeled and halved
  • 40 g olive oil
  • 40 g Butter
  • 500 g chicken breast, cut into 3cm cubes
  • 1 tbsp vegetable stock concentrate
  • 80 g white wine
  • 500 g water
  • 400 g arborio rice
  • 100 g frozen peas
  • Salt and pepper, to taste
  • handful flat leaf parsley
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Recipe's preparation

  1. 1. Chop parmesan 10 sec Speed 9. Set aside

    2. Chop onion 3 sec Speed 7.

    3. Add butter and oil, saute 3 min 100 degrees Speed 1

    4. Add rice, saute 3 min 100 degrees Reverse Speed 1, adding wine in through hole in lid after 1.5 minutes.

    5. Insert butterfly. Add chicken, stock and water. Cook 17 min 100 degrees Reverse Speed 1.

    6. Add peas, cook 4 mins 100 degrees Reverse Speed 1.

    7. Pour into ThermoServer, stir through parmesan and season to taste.

    8. Serve with parsley on top.

    9. Enjoy!

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Accessories you need

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Tip

Stir through home made pesto (recipe in EDC), roasted pumpkin, rocket or spinach leaves for added flavour.


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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Comments

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  • First week with our

    Submitted by Rockiii0 on 3. August 2015 - 04:55.

    First week with our Thermomix.  Recipe was so delicious, however I found it to be a bit watery.  Apparently you're supposed to leave the recipe to rest at the end for about 5-10mins, for the rice to soak up the goodness (according to my Thermomix Consultant).

    Also, the butterfly came out and was floating after starting to stir with the liquid and chicken in - hubby and I had to empty the Thermomix, fit it back in position again, and cook it all again.  However the butterfly was floating on the top again at the end of the cooking.

    Apparently there is a proper way to fix the butterfly into position:  it should be placed in the position over the blades that makes it look more stable (in the other position it looks like it's in the snow trying to make angel wings) tmrc_emoticons.)  Also, once it's in position you need to think about which way the blades turn (ie. Reverse) and interlock the blades that way (tip from one of my workmates, who's future wifey and him have a Thermomix) tmrc_emoticons.)

    Hubby and I used Fiano white wine, which tasted amazing tmrc_emoticons.)

    Thanks for putting up the recipe kaye.wilson tmrc_emoticons.)

     

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  • I cooked this tonight it was

    Submitted by Lambinthekitchen on 25. February 2015 - 19:06.

    I cooked this tonight it was great I used a moscato wine instead of dry white wow what a flavor !!!

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  • I wish I had have read the

    Submitted by Jayne Hoffman on 1. February 2015 - 20:30.

    I wish I had have read the comments first. Was gluggy, but yummy.

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  • very yum, but a little

    Submitted by Vkekton on 23. September 2014 - 20:24.

    very yum, but a little gluggy.  the kids loved it. I added 2 cloves of garlic, ill add a little more liquid next time.

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  • not to bad. quite gluggy

    Submitted by Edwardsfamily on 17. August 2014 - 00:05.

    not to bad. quite gluggy though.

    Joelene Mackie<span style="color: #113c2b; font-family: 'Arial',

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  • Works really well!  I added a

    Submitted by roseander on 15. August 2014 - 19:14.

    Works really well!  I added a little more stock than the recipe said (for flavour) and then cracked pepper when you serve with the parmesan!  I also added some mushrooms, just because I had them!  Really yummy!

     

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  • Quite tasty but mine was just

    Submitted by Tigerjane on 7. August 2014 - 18:15.

    Quite tasty but mine was just a little bit gluggy. Will just add a little more liquid next time. 

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  • This was a really lovely

    Submitted by fakedelight on 7. August 2014 - 16:32.

    This was a really lovely recipe. Easy to make, you could probably use it without the butterfly, but that was fine. Definitely needs a little salt and pepper for a bit more flavour, but a classy, simple dish.

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