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1 Chicken, pesto & spinach risotto

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Chicken, pesto & spinach risotto

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Ingredients

6 portion(s)

  • 50 g Parmesan cheese, Cut into cubes
  • 1 brown onion, Halved
  • 2 garlic cloves
  • 30 g olive oil
  • 350 g chicken breast, Cut into 2-3 cm cubes
  • 300 g arborio rice
  • 1000 g water
  • 2-3 tablespoons TM vegetable stock concentrate
  • 6 tablespoons sundried tomato pesto
  • 80 g Baby Spinach Leaves
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  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place Parmesan into mixing bowl and grate 10 Sec/speed 9. Set aside. Clean and dry mixing bowl.

     

  2. Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

     

  3. Add oil and saute 3 min/Varoma/speed 1.

     

  4. Insert butterfly. Add chicken, water, stock and rice and cook 17min/100C/Counter-clockwise operation/speed 1.

     

  5. Add pesto and cook 4 min/100C/Counter-clockwise operation/speed 1. 

     

  6. Pour into ThermoServer, mix through reserved parmesan and spinach and allow to rest for 5 minutes prior to serving. 

     

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Tip

You could probably use the TM chicken stock but I've never tried it.

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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Comments

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  • This was great although I

    Submitted by Charli83 on 7. February 2016 - 19:32.

    This was great although I swapped sun dried tomato pesto for basil pesto and only used 1 tablespoon of stock paste... Was a winner with my family

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