I've always liked Chicken Risotto, but I wouldn't cook it so often because it takes time and you can't get away from the stove when you cook it, which, with children running up and down the place, is almost impossible. With Thermomix though, I put the rice in and forget about it, giving me the chance to play with the kids or check my emails while the rice is getting perfectly cooked - such a relief!
I like making Risotto because it's the right dish for every occasion, it's filling and versatile: you can mix and match your favourite ingredients and always be sure to make family and guests happy.
Today I came up with this adapted recipe for Chicken Risotto, because my girls love chicken but they're getting a little bored with grilled chicken breasts or chicken sandwiches, plus it's a "grown-up dish" and they were very excited to have it!
If you have different ingredients you need to use up, check out the Artichockes Risotto, the Green Turnips Risotto or the versatile Vegetable Risotto. For something a little special, I recommend this beautiful Seafood Risotto.
Also, don't miss on the suggestions to cook a perfect Risotto with your Thermomix.
Ingredients- 2 Shallots, quartered
- 30 gr Unsalted Butter
- 450 gr Chicken Breast, diced
- 100 gr White Wine (do not use sweet or dessert wine)
- 350 gr Arborio or Carnaroli Rice
- 900 gr Vegetable Stock (make it with thermomix stock cube)
- 200 gr Peas
- 2 Tbsp Lemon Juice
- Parmesan Cheese to taste (you can grate it in the Thermomix 5 Sec. Speed 7)
- Parsley to taste
Let's make our Chicken RisottoPlace shallots into the bowl and chop for 3 Sec. Speed 7. Add butter and sauté for 3 Min. 100°C Speed Reverse.
Meanwhile, place chicken into a preheated non-stick pan and seal on all sides until slightly golden. Remove from pan and set aside.
Place butterfly and add wine. Sauté for 1 Min. 100°C Speed 1. Add rice and sauté for 2 Min. 100°C Speed Soft.
Add chicken and stock, cook for 18 Min 100°C Speed Gentle Stir.
5 minutes before the end of cooking add the peas.
Once cooking has finished, pour the risotto into the Thermoserve, stir with the Parmesan, parsley and lemon juice. Adjust seasoning as you like, cover and let it sit for about 5 minutes before serving.
My AdviceIf you like it you may add one or two cloves with the shallots.
It's important to let it sit for a few minutes before serving, that's when the texture adjusts.
How to make Chicken Risotto without a Thermomixhttp://www.bestrecipes.com.au/recipe/chicken-risotto-L4242.html
Copyright: Thermomix Chicken Risotto from Thermomix Recipes Photocredit: Lachlan Hardy