Ingredients
4 portion(s)
Ingredient list
- 1 clove garlic
- 1 medium onion, halved
- 1 stalk Celery
- 40 grams olive oil
- 300 grams arborio rice, rinsed well
- 1 tsp vegetable stock
- 1 tsp Dijon mustard
- 1 tsp lemon juice/apple cider vinegar
- 210 grams pumpkin, diced
- 500 grams chicken fillet, cubed
- 125 grams Lite Cream
- 1 cup Baby Spinach Leaves
- 720 grams water
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6
30min
Preparation 15minBaking/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. Place garlic, onion and celery into mixing bowl and chop 3 sec/sp 5.
Scrape down sides of bowl.
2. Add 40g olive oil. Saute 3 min/Varoma/sp 1.
3. Insert butterfly whisk. Add risotto rice and saute 1 min/Varoma/"Counter-clockwise operation" /sp 1.5, without measuring cup.
4. Scrape bottom of mixing bowl well to loosen rice (this is an important step).
5. Add stock, mustard, lemon juice/acv, diced pumpkin, cubed chicken. Cook 13 min/100 deg./"Counter-clockwise operation" /sp 1.5, put simmering basket instead of MC on the mixing bowl lid.
6. Add lite cream. Mix 2 sec/no heat/ sp 2.
7. Transfer to Thermoserver. Add the baby spinach leaves to wilt. Serve.
Accessories you need
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Butterfly
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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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