Ingredients
Risotto
- 2 sprigs fresh thyme, leaves only
- 2 sprigs sprigs fresh flat leaf parsley, leaves only
- 2 cloves garlic
- 1 centimetre ginger, fresh, cubed
- 0.5 brown onion
- 40 g olive oil
- 100 g carrots, roughly chopped
- 120 g red capsicum, deseeded, roughly chopped
- 500 g Boneless Chicken
- 500 g Tinned apricot nectar
- 300 g water
- 1 tablespoon chicken stock paste
- 300 g arborio rice
- 80 g frozen green peas
- salt, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place thyme, parsley, garlic, ginger (if using) and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and saute 3 min/Varoma/speed 1.
Add carrot and capsicum and chop 3 sec/speed 7. Scrape down sides of bowl.
Insert butterfly. Add chicken, apricot nectar, water, stock and rice and cook 17 min/100C/REVERSE/speed 1. Remove butterfly.
Add peas and cook 4 min/100C/REVERSE/speed 1. Pour into ThermoServer, season to taste and allow to rest for 5 minutes priorto serving.
General tips
Risotto can also be cooked without the butterfly using REVERSE/speed 2.
Vegetable stck paste can be used instead of chicken stockpaste.
Method
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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