Thermomix Chicken Risotto
This Thermomix Chicken Risotto recipe is quick to make and gives you a rich creamy risotto with minimal effort.
Servings: 4 servings
Calories: 553kcal
Ingredients
- 60 g Parmesan
- ½ small onion
- 1 clove garlic
- 40 g butter
- 40 g olive oil
- 350 g chicken breast
- 320 g Arborio rice
- 60 g dry white wine
- 720 g chicken stock
- Salt & Pepper to taste
Instructions
- Cut the Parmesan into cubes and add to the Thermomix bowl. Grate for 10 seconds / speed 10. Set aside.
- Cut the onion in half and add to the Thermomix bowl with the garlic. Chop for 5 seconds / speed 5.
- Add the butter and olive oil. Cook for 2 minutes / 100 degrees / speed 1.
- Cut the chicken into 2cm cubes and add to the bowl. Cook for 4 minutes / 100 degrees / REVERSE / speed 1.
- Add the butterfly (you will need to use a spatula to move the chicken out of the way).
- Add the rice. Cook for 3 minutes / 100 degrees / REVERSE / speed 1.5 / MC off.
- Add the white wine. Cook for 2 minutes / Varoma / REVERSE / speed 1.5 / MC off.
- Add the stock and season with salt & pepper. (Remember that you will be adding parmesan which is quite salty). Cook for 13 minutes / 100 degrees / REVERSE / speed 1.5 / MC off and the simmering basket placed on top of the lid.
- Transfer the risotto to a thermoserver or heatproof dish with a lid (like a cast iron dutch oven). Don't worry if it still has excess liquid, it will still absorb during the resting period.
- Stir in the parmesan, cover and leave to rest for 5-10 minutes.
- Serve in bowls sprinkled with extra parmesan and freshly chopped parsley.
Notes
If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.
Nutrition
Calories: 553kcal | Carbohydrates: 33g | Protein: 38g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 114mg | Sodium: 732mg | Sugar: 3g