Ingredients
Risotto
- .5 cm Ginger, peeled
- 1/2 onion
- 1 clove garlic
- 1-2 sprigs parsley
- rind 1/2 lemon
- 1/2 teasp Thyme
- 9g Evoo
- 1/2 carrot, chopped
- 35g peas
- 75g arborio rice
- 200g water
- 1/2 tbsp veg stock
- juice 1/2 lemon
- 1 chicken fillet, cubed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place parsley, onion, garlic, ginger and lemon rind into TM bowl and chop 3 sec/speed 7. Scrape bowl.
2. Add the thyme and oil and sautee 3 min/Varoma/speed 1.
3. Add the carrot, chop 2-3 sec/speed 7.
4. Add peas, water, lemon juice, veg stock, rice and chicken. Cook 17 min/100ºC/
"Counter-clockwise operation" /speed 1. 5. Season to taste. Place in thermoserver and leave 5 mins before serving.
Sprinkle with grated Parmesan cheese and chopped parsley. Serve with a side salad.
Method:
Tip
Substitute home-made chicken stock in place of water, for a richer flavour.
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
Congratulations on creating a risotto for one. I found it a nice hearty meal, but not spectacular. My chicken disappeared a bit, so would cut larger chunks next time. I used a thigh, which is more robust than breast. I would like to try it with seafood rather than chicken, so it could be added in the last few minutes. Will cook again, but experiment with variations.
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