Ingredients
Creamy Chicken and Mushroom Risotto
- 100 g Parmesan cheese, Grated in the TMX
- 1 onion
- 1 clove garlic
- 50 g olive oil
- 100 g sundried tomatoes
- 100 g white wine
- 400 g chicken thighs, skin off, chopped
- 150 g mushrooms, sliced
- 400 g arborio rice
- 800 g chicken stock
- 100 g cream
- 80 g Baby Spinach Leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grate Parmesan for 10 seconds, speed 9. Set aside.
2. Chop garlic and onion for 2-3 seconds, speed 7.
3. Add oil and saute for 2 minutes, 100C, speed 1 with MC off.
4. Add rice and wine and saute for 2 minutes, 100C,
"Counter-clockwise operation" , speed 1.5. Add stock, chicken, mushrooms, sundried tomatoes and cook for 17 minutes on 100C,
"Counter-clockwise operation" , speed 1.6. OPTIONAL: Stir through cream, spinach leave, cheese and seasonings.
7. Cover and stand for 5 minutes.
Note: 400g chicken stock + 400 water makes a less strongly flavoured risotto
Creamy Chicken and Mushroom Risotto
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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