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1 Chicken Tomato and Bacon Risotto

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Chicken Tomato and Bacon Risotto

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4

Ingredients

4 portion(s)

  • 1 brown onion
  • 1 clove garlic
  • 40 grams Butter
  • 40 grams olive oil
  • 350 grams Aborio Rice
  • 60 grams white wine
  • 1 can crushed tomatoes
  • 2 Rashes bacon diced
  • 1 diced chicken breast
  • 150 grams sliced mushrooms
  • 2 bunches baby spinach
  • 350 grams water
  • 1-2 tablespoon EDC vegetable stock paste
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  • 6
    25min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    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. Add onion and garlic to thermomix bowl, insert measuring cup into lid and blitz for 5 sec/speed 8

     

    Add butter and olive oil and sauté for 3 mins /100 degrees/ speed 1

     

    Insert butterfly whisk. Add arborio rice and white wine and cook 3min/ varoma/ speed 1.5, without measuring cup. 

     

    Add EDC vegetable stock paste, mushrooms, chicken and bacon and then add the can of crushed tomatoes followed by the water. Give a quick stir with the spatula to loosen the rice. 

     

    Cook 13 minutes/100 degrees/ reverse speed 1.5. Placing the simmering basket on the lid instead of measuring cup. 

     

    Line thermoserver with baby spinach. 

     

    Transfer risotto mix into thermoserver add grated Parmesan cheese and mix together. Let sit for 1-5 mins or serve immediately. 

     

     

     

10

Accessories you need

  • Butterfly
    Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

When using the TM5, the easiest way to do this recipe is to follow the EDC mushroom risotto recipe, just add chicken and bacon at the point where you add the mushrooms, and then when you add the water add the tomatoes first to the total weight of water and top the rest up with water until the weight is correct.

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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  • A regular weekly staple, thanks

    Submitted by CeceG on 9. July 2018 - 08:16.

    A regular weekly staple, thanks

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  • I have made this a couple of times now i found it...

    Submitted by Loula Lou on 20. June 2017 - 14:34.

    I have made this a couple of times now (i found it really hard to find a tomato based Themi risotto). i ended up having to add more water as the 350mls wasnt enough to complete the cooking, from memory i added 700mls in total. i also increased the cooking time to 18mins. thank you for posting, will be adding it to our dinner rotation tmrc_emoticons.)

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  • Recipe updated! Hope its all

    Submitted by Claireyella on 1. May 2015 - 22:43.

    Recipe updated! Hope its all there now! Enjoy!  tmrc_emoticons.)

    Clairey x

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  • Sorry the recipe posted

    Submitted by Claireyella on 1. May 2015 - 09:27.

    Sorry the recipe posted Before I completed! I will edit it and clarify! But 1-2tbsp stock add tomatoes at same time as water. Hope that helps! 

    Clairey x

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  • Hi, not sure on how much

    Submitted by kaboyd on 30. April 2015 - 19:24.

    Hi, not sure on how much stock paste to add and when to add the tin tomatoes. Have just guessed, hope it turns out ok. Sounds delish. Thanks

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