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1 Chicken, pea and pumpkin risotto for one

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Chicken, pea and pumpkin risotto for one

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Ingredients

1 portion(s)

Parmesan cheese

  • 3 spring onions, roughly chopped
  • 1 clove garlic, peeled
  • 3 sprigs parsley
  • 10 g olive oil
  • 90 g Arborio rice
  • 75 g white wine or vermouth
  • 90 g lightly steamed pumpkin, 2 cm cubes
  • 50 g frozen peas
  • small leaf cooked chicken, diced
  • salt and pepper to taste
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Recipe's preparation

    Chicken, pea and pumpkin risotto for one

  1. This recipe is a great way of using leftoverchicken and pumpkin from a steamed chicken dinner.

    Place the Parmesan cheese into TM bowl and grate for 10 secs/speed 8. Set aside in separate bowl.

    Put garlic, parsley and spring onions in the bowl and chop for 4 seconds/speed 6.

    Add oil & butter and sauté for 2 mins/100° C /speed 1 with MC off.

    Add rice, and wine then sauté for 2 mins/100° C/Counter-clockwise operation/Gentle stir setting

    Add stock, and cook for 12 mins/100° C/Counter-clockwise operation/Gentle stir setting

    Add pumpkin, frozen peas and chicken and stir 1 min/100° C/Counter-clockwise operation/Gentle stir setting.

    Turn out risotto into Thermoserver and add in a handful of parmesan.

    Stir to combine and let the risotto sit for 5 minutes before serving.

     

     

     

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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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  • If you're going to post recipes, at least put some...

    Submitted by rjackson80 on 21. June 2018 - 05:56.

    If you're going to post recipes, at least put some care into it.
    Parmesan cheese is listed as a heading, butter and stock don't make the ingredient list at all. No quantities for any of them—had to guess. What, may I ask, is a "small leaf chicken"?
    Which part of the spring onion should one use? All of it or just the white?
    Either edit your recipe or delete it!

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