Ingredients
- 350 g Chicken 3cm diced
- 2 cloves garlic
- 1 Onion halved
- 30 g Coconut oil or EVOO
- 60 g Dijon mustard
- 60 g honey
- 30 g apple cider vinegar
- 1/2 teaspoon tumeric
- 1 tablespoon TM stock paste
- 1 can coconut cream
- 600 g water, See instruction for water amounts
- 300 g Mixed veges chopped, capsicum carrot beans
- 350 g Aborio Rice
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add garlic and onion to the bowl and chop 3seconds sp7.
2.Weigh coconut oil (or EVOO) and saute for 5 minutes varoma temp sp2.
3. Weigh in dijon mustard, honey, tm stoc paste, apple cider vinegar and tumeric, mix 1 minute varoma temp sp2.
4. Insert Butterfly. Weigh in Aborio rice and mix on
"Counter-clockwise operation" sp1 varoma temp 2 minutes.5. Weigh in chicken and veges. Tare back to 0 weight. Weigh in tin of coconut cream, then add in enough water to bring the final liquid weigh up to 800 ml. This should bring your bowl liquid level right up to the max line.
6. Cook for 20 minutes 100degrees"Counter-clockwise operation" sp2.
7. Once finished pour into your thermoserver and let the excees liquid absorb. (5 minutes or so)
Serve.
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
Big fans of this in our household - a perfect recipe. I swapped out 30g of Dijon for whole grain mustard just for fun and it was very tasty.
Love this! Have also made this with maple instead of honey (half amount of syrup) and that is delicious too. Reheats really well next day. Thanks heaps for sharing this
This was great! I only had chicken mince so used that instead, worked out fine. It does bubble up a bit towards the end of cooking but I always use the basket on top also and helps to stop mess, much easier.
Made this tonight as a change from our usual Thai red curry chicken risotto however I was not a fan nor were my grown children. We found it far too rich and sickly, maybe cutting back on the amount of mustard, vinegar and honey would make it more appetising for us. I used coconut milk not cream as I was worried about the richness but even with the coconut milk it was just too much.
This is a very easy yummy risotto to make. All loved it (house of 3 males). Follow the recipe exactly word for word and you can't go wrong. The only think I would add is and extra tablespoon of vegie stock (only becuase we love the saltiness).
This will now become our 'go to' recipe. Winning!
Great one for the kids who don't like risotto
Super quick risotto recipe. Eaten by all ages.
Wow! This is a great recipe. I loved it and so did my hard to please husband & 2 year old. Mine didn't overflow at all. Thank you.
I used a 400mL can
Can anyone clarify what size tin of coconut cream they used?
Thanks