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1 Chicken, Thyme & Lemon Meatballs with a Celeriac Risotto

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Chicken, Thyme & Lemon Meatballs with a Celeriac Risotto

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Ingredients

4 portion(s)

For the Meatballs

  • 600 grams chicken mince
  • 50 grams fresh breadcrumbs
  • 2 level tablespoons fresh tyme leaves
  • 1 lemon, zest & juice
  • 1-11/2 level teaspoons Vege stock paste
  • 1/2 level teaspoon white pepper
  • 2 level tablespoons olive oil
  • 6 sprigs flat leafed parsley
  • 250 grams water

For the Risotto

  • 500 grams celeriac
  • 2 level tablespoons olive oil
  • 40 grams Butter
  • 40 grams onion
  • 40 grams leeks
  • 1-2 Red Chillies
  • 320 grams risotto rice
  • 80 grams white wine
  • 1 level tablespoons Vege stock paste
  • 700 grams water
  • 100 grams mascapone
  • 50 grams parmesean
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  • 6
    35min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

    For the Meatballs

  1. Place lemon zest, thyme 10sec/speed 10.

    Then add chicken mince, breadcrumbs ,1/2 tsp vege stock paste, pepper & 1Tbs olive oil and stir 15 sec/Counter-clockwise operationspeed 2, repeat if necessary until mixture is combined.

    Roll mixture into balls and refridgerate till ready for cooking.

    While risotto is cooking heat remaining Tbs olive oil in a frying pan and cook the meatballs until cooked about 8mins until golden. Remove to a thermoserver. 

    Add remaining tsp vege stock paste and water to the pan and bring to a rapid boil, scrape the bottom of the pan, then add the lemon juice and parsley and return the meatballs to the pan and then serve over the risotto.

    2. For the Risotto

  2. Place parmesan in mixing bowl 10sec/speed 10, then transfer to a bowl.

    Place celeriac in mixing bowl 5sec/speed 7, then transfer to a bowl.

    Place onion, leek & chilli in mixing bowl 6sec/speed6.

    Add butter & oil saute 3mins/120 deg/speed 1. Scrape down the sides and add butterfly whisk.

    Add risotto rice and saute 1min/120deg/Counter-clockwise operation1.5 without measuring cup.

    Add white wne & saute 2min/Varoma/Counter-clockwise operation1.5, without the measuring cup. Scrape the bottom of the mixing bowl to loosen the rice.

    Add the celeriac, water & stock paste, stir to loosen & cook 13mins/100deg/Counter-clockwise operation1.5.

    When finished transfer to a thermoserver and add parmesan & mascapone and serve with the meatballs.

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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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Comments

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  • Thanks for this - the celeriac really adds to the...

    Submitted by mpjdevile on 12. May 2018 - 17:01.

    Thanks for this - the celeriac really adds to the flavour of the risotto and my family loved the meatballs.
    Smile

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  • I added mushrooms and peas to the risotto which...

    Submitted by SMR on 6. April 2018 - 13:15.

    I added mushrooms and peas to the risotto which worked really well

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