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Chicken and asparagus brown rice Risotto



5 portion(s)

  • 40 g Parmesan cheese, Grated
  • 1 onion, halved
  • 2 cloves garlic
  • 4 sprigs flat leaf parsley
  • 15 g olive oil
  • 420 g brown rice
  • 130 g white wine
  • 110 g asparagus, cut in 1 cm chunks
  • 70 g mushrooms, sliced thinly
  • 450 g water
  • 2 teaspoon stock paste
  • Salt and Peper, to taste
  • 20 g Butter
  • 2 chicken breasts, COOKED

Recipe's preparation

  1. Add onion, garlic and parsley to mixing bowl and chop 3 sec/speed 7

    Add oil and saute min/varoma/ speed 1

    Insert butterfly. Add rice and wine and saute 2 min/100 speed 1

    Add stock and water cook 15 mins/100//speed 1

    Add mushrooms asparagus, and chicken and cook 15 mins/100//speed 1

    Pour into a serving dish and add parmesan cheese and butter stir through. Allow to sit 5 mins before serving 





Serve with salad

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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  • Thank you for your feedback.

    Submitted by nutritiousK on 30. January 2015 - 13:55.

    Thank you for your feedback. I have reviewed the recipe and changed the time for cooking the rice. Brown rice does need to be cooked for alot longer than any white rice. Thanks again 

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  • This was a fail for me

    Submitted by katungun on 29. January 2015 - 23:46.

    This was a fail for me unfortunately. Rice was way under cooked, continued cooking for further 10 mins & a bit more liquid but was still under. Perhaps this would work out better with Arborio rice. 

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  • Must try

    Submitted by linopo on 10. September 2014 - 12:40.

    Must try

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