Chicken Risotto
This is my conversion of the Microwave Chicken Risotto posted under non-thermomix recipes.
Ingredients
50g parmesan cheese
1 medium onion, peeled and quartered
1 clove garlic, peeled
50g olive oil
350g arborio rice
50g white wine
900g water
1 tablespoon vegetable stock concentrate
Large handful of mushrooms, sliced
1 cup frozen peas
2 cups cooked chicken, shredded (use leftover BBQ chicken or fry up a fillet)
1/2 cup steamed broccoli florets
Method
Place parmesan cheese in tmx and grate 10 seconds, speed 9.
Pour into thermoserver and set aside.
Place onion and garlic in tmx and chop 5 seconds, speed 5.
Scrape down, add oil and saute 5 minutes, varoma, speed 1.
Insert butterfly, add rice and wine and saute 2 minutes, 100°, reverse, speed 1.
Add water, stock concentrate and mushrooms and cook 14 minutes, 100°, reverse, speed 1.
Add peas and season with salt and pepper. Cook 2 minutes, 100°, reverse, speed 1.
Pour into thermoserver with parmesan and add chicken and broccoli.
Stir to combine and rest for at least 5 minutes.
This is also nice with a handfull of chopped bacon (sauted with onions).
