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Ingredients
8 portion(s)
Lemon, garlic and chicken rissoto
- Handful parsley
- 4 garlic cloves
- 1 onion, Quartered
- 40 g Butter
- 400 g arborio rice
- 50 g lemon juice
- 600 g chicken, Diced
- 3 tsp Chicken stock concentrate
- 900 g water
- Half cup peas
- 60 g cream
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Recipe's preparation
- Chop parsley in mixing bowl. 8 sec / SP5.
Place in bowl and set aside. - Place onion and garlic in mixing bowl.
Chop 8 sec / SP5.
Scrape down sides of bowl. - Place butter and parsley in mixing bowl.
Sauté 2 min / 100 deg / REV SP1. - Insert butterfly whisk.
Add rice and lemon juice.
Sauté 2 min / 100 deg / REV SP1. - Add chicken, stock paste and water.
Make sure you don’t go over max fill mark.
Cook 13 min / 100 deg / REV spoon mix. - Add peas. Cook 5 min / 100 deg / REV spoon mix.
- Add cream. Mix 12 sec / REV SP2.
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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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