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Clone of Creamy Chicken and Mushroom Risotto


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Ingredients

2 portion(s)

Creamy Chicken and Mushroom Risotto

  • 25 g olive oil
  • 150 g chicken thighs, skin off, chopped
  • 1/2 onion
  • 1 clove garlic
  • 75 g Swiss Brown Mushrooms, sliced
  • 200 g arborio rice
  • 450 g hot water
  • 40 g Baby Spinach Leaves
  • 50 g cream
  • 1 tablespoons TM stock concentrate
  • 50 g Parmesan cheese, Grated in the TMX
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Creamy Chicken and Mushroom Risotto
  1. Grate Parmesan in the TMX for 10 seconds on speed 9. Set aside.

    Chop garlic and onion for 2-3 seconds on speed 6-7.

    Add oil and saute for 2 minutes, 100C, speed 1 with MC off.

    Add rice and 100g water saute for 2 minutes, 100C, reverse and speed 1.

    Add stock, chicken, mushrooms and 400g water and cook for 16-17 minutes on 100C, reverse and speed 1. (Possibly another 1/2 C of water needs to be added here, and another additional 5 minutes of cooking) Take off MC halway.

    Stir through cream, spinach leaves, cheese and seasonings.

    Cover and stand for 5 minutes.

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Tip

Use Semi Dried tomatoes as well or in place of another ingredient


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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