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Chicken and Corn Risotto


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Ingredients

1 bottle(s)

Chicken and Corn Risotto

  • 4 spring onions, roughly chopped
  • 3 cloves garlic
  • 50 grams Butter
  • 2 portions chicken breasts, chopped 2cm cubes
  • 300 grams arborio rice
  • 750 grams water
  • 2 tablespoons Vegetable stock paste
  • 150 grams frozen corn kernels
  • 60 grams Tasty cheese, chopped 2 cm cubes
  • 1 tablespoons fresh chives, chopped
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Chicken and Corn Risottso
  1. 1. Place spring onion and garlic in to mixing bowl and chop for 3 seconds speed 7.
    2. Add butter to bowl and saute 2 minutes at 100 degrees, speed 1.
    3. Add chicken and rice and cook 7 minutes, 100 degrees , reverse speed 1.
    4. Scrape down sides of bowl, add water and stock, cook 17 minutes, 100 degrees, reverse speed 1.
    5. Add cheese, corn and chives, cook 4 minutes, 90 degrees reverse speed 2.
    6. Season to taste.
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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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