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4 person(s)


Chicken, Leek and Spinach Risotto

  • 40 g Parmesan cheese
  • 1 brown onion, (halved)
  • 1 Leek (white part only), (chopped 3cm)(freeze green for stock paste)
  • 2 chicken breasts
  • 80 g Butter
  • 320 g risotto rice
  • 60 g white wine
  • 2 tablespoons Vegetable stock paste
  • 720 g water
  • 1 to taste baby spinach, (1 small bag)

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  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

  1. 1. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside.
    2. Place brown onion and leek into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and repeat.
    3. Add butter and sauté 3 min/120°C/speed 1.
    4. Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C/Counter-clockwise operation"Counter-clockwise operation" /speed 1.5, without measuring cup.
    5. Add white wine and sauté 2 min/Varoma/Counter-clockwise operation"Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
    6. Add Vegetable stock paste, diced chicken breast and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C/Counter-clockwise operation"Counter-clockwise operation" /speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
    7. Transfer into a thermal serving bowl or other large bowl. Using spatula, combine with reserved Parmesan and baby spinach, cover and set aside for a few minutes to thicken, then serve.

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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Chicken, Leek and Spinach Risotto



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