Ingredients
4 portion(s)
- 50 g parmesan, block, cut into cubes
- 1 bunch spring onion, Green part only. Roughly chopped
- 40 g olive oil, Garlic infused
- 40 g nutlex
- 80 g white wine
- 500 g chicken breast, cut into 3cm cubes
- 150 g sweet potato, cut into 3cm cubes
- 1 tbsp vegetable stock concentrate
- 500 g water
- 400 g arborio rice
- 100 g frozen peas
- Salt and pepper, to taste
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6
45min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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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. Chop parmesan 10 sec Speed 9. Set aside
2. Chop spring onion (green part only) 3 sec Speed 7.
3. Add nutlex and oil, saute 3 min 100 degrees Speed 1.
4. Add rice, saute 3 min 100 degrees Reverse "Counter-clockwise operation" Speed 1, adding wine in through hole in lid after 1.5 minutes.
5. Insert butterfly. Add chicken, sweet potato, stock and water. Cook 17 min 100 degrees Reverse "Counter-clockwise operation" Speed 1.
6. Add peas, cook 4 mins 100 degrees Reverse "Counter-clockwise operation" Speed 1.
7. Pour into ThermoServer or other dish to keep warm, stir through parmesan and season to taste.
Accessories you need
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Butterfly
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Spatula TM5/TM6
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Tip
Omit white wine if not tollerated, add extra 50g of water. Could do pumpkin instead of sweet potato.
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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