You are here:
  1. Home
  2. Pasta & rice dishes
  3. Chicken & Corn Risotto


1 Chicken & Corn Risotto

2 Pasta & rice dishes recipes
3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Chicken & Corn Risotto

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

6 portion(s)

Chicken & Corn Risotto

  • 60 grams Parmesan cheese
  • 1 large brown onion, cut into quarters
  • 1 Clove garic
  • 2 spring onions, Finely sliced
  • 320 grams Aborio Rice
  • 300 grams Chicken Thigh Fillets, Cubed
  • 420 g Creamed Corn (1 Can)
  • 2 heaped tablespoons Vegetable Stock Conc.
  • 700 grams filtered water
Add to shopping list
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    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

  1. Grate Parmesan, 2 To 3 X 2 second Dough modeTurbo pulses. Set aside
  2. Place quartered onions, garlic and batons of spring onion (white part only), 3 seconds Speed 5. Scrape down sides of bowl.
  3. Insert butterfly whisk. Add butter & oil and sauté 2 minutes, 100 degrees, Counter-clockwise operation Speed 1.5
  4. Add rice and sauté 2 minutes, 100 degrees, Counter-clockwise operation Speed 1.5
  5. Add chicken and sauté 3 minutes, 100 degrees, Counter-clockwise operation Speed 1.5
  6. Add creamed corn, using spatula stir anti-clockwise being careful to not dislodge the butterfly whisk.
  7. Add vege stock and water, and set 16 minutes, Varoma, Counter-clockwise operation Speed 1.5
  8. Pour into ThermoServer and sprinkle with finely chopped spring onion greens and let rest for 5 minutes. Rice will continue to cook and absorb liquid.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Serves 4 - 6

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.

Other users also liked...

Comments

Add a comment

  • OMG this recipe was an epic fail by the end of the...

    Submitted by Fliss777 on 16. May 2017 - 21:52.

    OMG this recipe was an epic fail by the end of the 16 minute cook time it was a watery mess added to the cook time to absorb the water which I only added 700mls as 900 would have been pass the full line turned into a stodgy risotto porridge 😝
    0 stars

    Login or register to post comments

  • Very subtle and moorish! I

    Submitted by MelsyY on 4. December 2016 - 20:16.

    Very subtle and moorish!

    I put in 40g butter & 40g oil at step 3.

    Instead of 900g water I just filled up to the max line which was approx 815g and it was creamy and lovely.

    At each step except step 7 I used the mc in the lid. At step 7 I used the simmering basket on top.

    Next time I will probably adid more Parmesan too because I love it!

    Login or register to post comments

  • You have forgotten to put the

    Submitted by BecPotts on 8. February 2016 - 15:30.

    You have forgotten to put the volumes of butter and oil into your ingredient list so i just had to guess.

    Also found that when recipe was followed that the volume would have been above the max volume line on the bowl, so i had to add some in later once absorbtion had occurred.

    Login or register to post comments