Ingredients
Chicken and Mushroom Risotto
- 40 g olive oil
- 300 g chicken thighs, skin off, chopped
- 1 shallot
- 1 clove garlic
- 150 g Swiss Brown Mushrooms, sliced
- 320 g arborio rice
- 100 g white wine, dry
- 900 g water
- 1 tablespoons TM stock concentrate, meat or vegetable
- 40 g Parmesan cheese, Grated in the TMX
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate Parmesan in the TMX for 10 seconds on speed 9. Set aside.
Place shallot and garlic into mixing bowl, chop 3 sec/speed 5.
Add 20g butter and olive oil, saute 3 min/100dC/speed 1, with MC off.
Add risotto rice, toast 3 min / 100dC /
"Counter-clockwise operation" speed 1, MC off.Add dry white wine, cook 1 min / 100dC /
"Counter-clockwise operation" speed 1, MC off.Add water, stock, chicken, mushrooms and cook for 16-17 minutes on 100dC,
"Counter-clockwise operation" , speed 1.Place risotto into a serving bowl, stir through spinach leaves, with remaining butter and parmesan cheese and serve immediately.
Chicken and Mushroom Risotto
Tip
A rule of thumb: For 100g risotto rice you need 300g water with stock paste.
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.
Comments
This is fantastic. I ensure we have this recipe at least once a week. Family favourite!
I always put my risotto into a thermo server after cooking and let it stand till it thickens up.
I made this and found it very nice, but no mention of butter or spinach leaves in in the ingredients list.
Instructions state to add oil & butter is this correct?
This was yum, I added corn off the cob with the rice at the start and leftover chicken and a capsicum after 10 minutes for the last 5 minutes cooking. It must have soaked up the excess water as it was great. It served 6 adults with a pizza bread we shared as well.
The Basic Cookbook's recipe for risotto it says to leave the MC off and use the simmering basket in its place. Mine came out the same as yours so I looked at the BC recipe. Also they use 720g water instead of 900g water for the same amount of rice. Hope it helps.
Love this. So Delish. Quick, easy and full of flavour. It has become my go to risotto recipe.
I left the MC on in the last section as it didn't mention taking it off. Is that where I went wrong? Mine was watery and I had to keep cooking it
How much butter in total for this recipe please? It's not on the ingredients list but is referenced to add part of it in the method.
i guessed and used about 40g butter in total and some black truffle oil too - it was yum. Will definitely make again.
thanks!
Forgot the spinch leaves, but it tastes great.
This was so quick and easy and full of flavour! Thanks for sharing
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