Ingredients
All ingredients
- 350 grams Italian Arborio Rice
- 1 litre chicken stock, (depending on how creamy you like your risotto, you may not need the whole litre)
- 250 grams chicken breast, diced or pulled from left over roast chicken
- 100 g bacon, diced
- 1 onion brown, peeled and quatered
- 2 cloves garlic
- 150 grams Parmesan cheese, crumbled
- 50 grams white wine, or lemon juice
- 250 grams cream cheese
- Salt and pepper, to taste
- water, for self-clean
- 1-2 heaped tablespoons chicken stuffing, if you have used a roast chicken and have any left
- 150g g Parmesan cheese, (this is extra if you like your dishes cheesey)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If you bought your Parmesan in a block, cut it into cubes and crumble in the Thermomix and put aside for garnish. Rinse on self clean.
Place bacon, onions and garlic in bowl and chop for 5 seconds on speed 5. Scrape down sides and sauté for 2 minutes at 100 degrees on reverse speed 1, with MC off (add a bit of oil/butter if the bacon is very lean). Put aside in ThermoServer.
Add rice and wine/lemon juice and suate on 100 for 2 minutes on speed 1. Add stock, chicken (and stuffing if you have it) and cook on 100 for 15 minutes on speed 1-2. The butterfly attachment can be used here for extra stiring.
Add cream cheese, salt and pepper (and crumbled cheese if you want extra cheese). Mix on reverse speed 5 for 10 seconds.
Place in ThermoServer and let stand for 10 minutes. Enjoy!
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Depending on what flavours you like you may want to use more or less of any ingredients mentioned
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
Such a beautiful Rissotto , my 12 year old daughter made it for dinner last night . It feed 2 adults , 1 child with 3 left over lunch size serves . Definately making again
Simply delicious!
This was my first ever attempt at making risotto and it was delicious. This will surely be a new family favourite - thanks for sharing
Loved this, nice basic flavours. Ive been searching for a chicken risotto for the family and this one was a hit
I didnt add cream cheese, instead i used a small amount of thickened cream. Thank you
Oh YUMMY. Thank you so much for sharing... It is so yummy that I may not share with the family. I also halved the cream cheese amount and added the extra 5 minutes of cooking time.. But, it was specatular.
Delicious! I would halve the amount of cream cheese used as I found it very rich, but other than that I love this recipe.
This tastes just like the cheesy bacon cob loaf dip. Yummmmmm.
I forgot to put the butterfly in so after the 15 min cook I tipped it all into the thermoserver then tipped it all back in, added the block of Philly and the Parmesan. Makes a huge bowl full but it'll feed my tribe for 2 meals and it's de.licious!
Delicious! Would cook for another 5 mins next time, rice could have done with a little bit longer.
When do you add the chicken and stuffing?
I made this with roast chicken left overs.
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