Thermomix Chicken and Mushroom Risotto

Thermomix Chicken and Mushroom Risotto

Here is another Risotto for the Thermomix

 

Ingredients for Chicken and Mushroom Risotto

1 clove garlic

1/2 of an onion

30g olive oil

200g cubed chicken breast

180g sliced fresh mushrooms

350g arborio rice

2 tblspns vege stock paste (or chicken stock paste)

1000g water (or you can use 900g water + 100g white wine)

60g fresh parmesan, roughly cubed (optional)

Instructions

1. Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.

2. Scrape down sides, add olive oil, chicken breast and saute for 4 minutes, 100°, reverse speed soft.

3. Add mushrooms, arborio rice, vege stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5.

4. Immediately pour into a serving dish and cover for 5 minutes or so, to allow juices to soak in.

5. Rinse out Thermomix bowl. If using parmesan, place in clean bowl, and grind on speed 9 for 10 seconds. Sprinkle over risotto and serve.

Notes

If you decide to change the ingredients (eg. add some sun-dried tomatoes, or peas, or asparagus, or zucchini...) just make sure you adjust the other ingredients accordingly, so it doesn't go over the 2 litre limit. Otherwise you'll have risotto spitting out the top! If this does happen, take off the cap and place the rice basket on top of the lid instead - that will help it stop bubbling up, and reduce the spitting.