Ingredients
- 100 g parmesan
- 2 cloves garlic, peeled
- 1/2 --- brown onion, peeled & quartered
- 1 bunch parsley, (small)
- 1/2 --- leek, sliced
- 40 g olive oil
- 100 g buckwheat kernals
- 100 g arborio rice
- 100 g white wine, dry
- 400 g Chicken Thigh meat, diced
- 2 tablespoons Edc vege stock concentrate
- 550 g water
- 1 sprig tarragon, fresh
- --- Juice of 1/2 Lime
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add parmesan to bowl. Grate on speed 9 for 10 seconds. Set aside and rinse bowl.
Add garlic, onion and parsley to bowl. Chop speed 6 for 10 seconds. Scrape down sides.
Add oil and leek. Saute 2 minutes varoma temp, speed 1-2
Insert butterfly. Add buckwheat and rice. Saute 2 minutes, varoma temp, reverse speed 1.
Add wine. Saute 2 minutes varoma temp, reverse speed 1.
Add chicken, vege stock concentrate, water and tarragon. Cook 14min, 100C, reverse speed 1.
Add asparagus, cook 2 minutes, 100C, reverse speed 1.
Pour into thermoserver. Add lime juice and parmesan, season with salt & pepper. Stir to combine, cover and let stand for 10 minutes.
Tip
The risotto will be quite soupy when cooking is finished. It will thicken up on standing in the thermoserver.
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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