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Chicken Risotto


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Ingredients

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Risotto

  • 50 g Parmesan cheese, cubed
  • 1/2 medium onion
  • 2 cloves of garlic peeled
  • handful of parsley
  • 50 g olive oil
  • 350-400 g arborio rice
  • 10 g white wine vinegar
  • 90 g water, to be mixed with the white wine vinegar
  • 2-3 tbsp TM veggie stock concentrate
  • 1 tsp TM Chicken Stock Paste
  • 200 g fresh mushrooms, sliced, optional
  • 1100 g water
  • 20 g Butter
  • 500 g chicken, cubed
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Recipe's preparation

  1. 1. Place the parmesan cheese into TM bowl and pulverise for 10 seconds on speed 9. Set aside

  2. 2. Place onion, garlic and parsley into bowl and chop for 2-3 seconds on speed 6-7.

  3. 3. Add oil and saute for 2 mins on 100˚ on speed 1 with MC off. 

  4. 4. Insert butterfly.  Add rice, wine and 90g water into TM bowl and saute for 2 minutes at 100˚ on  reverse + speed soft.

  5. 5.  Add stock, mushrooms and water and cook for 16-17 minutes on Veroma on  reverse + speed soft.

  6. 6. At the same time, arrange the cuded chicken in the veroma and allow to cook.

  7. 7.  When risotto and chicken have finished cooking, pour into thermoserver and stir though the chicken, parmesan cheese and butter.  Allow to rest for at least 5 mins before serving.

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Tip

* Please note, you can use 100g of white wine if you prefer.

* It's great with a BBQ chicken from the supermarket instead of cooking    

   chicken.

* Can leave mushrooms out

* TM Chicken Stock Paste - the recipe you will find on Quirky Cooking - I love this stock paste.  It tastes 'real' and adds so much taste to this recipe.  


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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Comments

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  • Yey

    Submitted by vilmagonzales102 on 29. May 2018 - 10:47.

    Yey

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  • Tasty

    Submitted by popeye on 21. May 2017 - 14:32.

    Tasty

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  • It was tasty - it made enough for about 8 people....

    Submitted by nattienat09 on 21. March 2017 - 20:26.

    It was tasty - it made enough for about 8 people. I also found the chicken didn't cook through and required quite a bit of extra time.
    Next time I would chop the chicken very small....

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  • I didn't have homemade stock just used brought...

    Submitted by Ztaylor on 29. January 2017 - 17:52.

    I didn't have homemade stock just used brought ones perfect.

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  • My favourite risotto recipe so far. Thanks so much...

    Submitted by Anttah on 7. December 2016 - 20:42.

    My favourite risotto recipe so far. Thanks so much for a great tasting easy meal. I left the mushrooms out and had to cook the risotto for an extra 8 minutes but it worked a treat.Smile

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  • I tried this recipe, it was

    Submitted by didi974 on 10. June 2014 - 11:16.

    I tried this recipe, it was nice tmrc_emoticons.)   except I like to add a lot less parmesan cheese... 

    The downside of it was that the chicken didn't get cooked.. but I read somewhere (after I ended up cooking the chicken in the TM) that there has to be some room left on the varoma dish so that the steam gets through all the way to the top. 

    It took me more time to cook this risotto but it was yummy at the end~!

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