Ingredients
- 40 g parmesan, cubed
- 2 - 4 sprigs basil, leaves only
- 1 leek, medium size chopped into suitable sized chunks
- 2 cloves garlic
- 40 g oil
- 2 tomotoes, quartered
- 590 g water
- 300 g short grain rice
- 2-4 tablespoon vege stock, concentrate (or chicken stock)
- 1/4 teaspoon chilli powder
- 1/2 teaspoon turmeric
- 400 g sweet potato, cut into 2cm cubes
- 400 g chicken breast, diced
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place parmesan into TM bowl and chop for 10 seconds on speed 9. Add basil leaves into TM bowl and chop for 3 - 5 seconds on speed 7. Set parmesan / basil mix aside.
Place leek and garlic in TM bowl and chop for 5 - 7 seconds on speed 7. Add oil and saute for 2 minutes, 100 degrees speed 1 with MC tilted sideways.
Add tomatoes and chop for 3 - 5 seconds on speed 3.
Insert butterfly.
Add water, chilli, turmeric, stock and sweet potato and cook for 5 mins at 100 degrees on reverse speed soft.
Add rice and chicken and cook for 19 minutes at 100 degrees on reverse speed soft.
Pour into thermoserve when finished and stir through the basil and parmesan then allow to rest for 5 minutes before serving.
Tip
This is one of my husbands favourites and until I got my TM the only way we ate it was if he cooked it cause I hated the preparation! Now of course its super easy with my TM. The recipe is converted from a Weight Watchers recipe (Pure Points cookbook). The recipe states that it serves 4 and that it provides 7 points for those familiar with the weight watchers points system.
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 was delicious. The flavours were really good. Loved the hint of chilli. I added 2 tablespoons of stock as others had suggested. I also added a bunch of asparagus cut up into 3cm pieces. Will make again.
Family loved this.
used Pumpkin instead of sweet potato next time i will use less Vege Paste as I felt the salt content too high.
Most tastiest risotto I have ever had. Soooo good. And kept me full for ages.
Used onion as as no leek and passata as not fresh tomatoes and still turned out great. Next time I’m adding less water replaced with wine.
Sooo yummy. The first time I made it (using short grain brown rice) the rice was really undercooked so I ended up having to throw the whole thing out (didn't want overcooked chicken).
I tried it again but pre-cooked the rice for 10 min and it came out delicious! A bit too much water for my preference, it's more like a soup! But I'll add less water next time and I think this will be one of my favorites.
very nice
Loved this dish. So delicious and easy
Love love love this recipe, even fussy hubby will eat the sweet potato <3
Just a bit bland for my liking & I put too much chilli in for my kids
But I think it would be a big winner for my kids minus chilli & I added broccoli & sugar snap peas in the last 3 mins.
Just a bit bland for my liking & I put too much chilli in for my kids
But I think it would be a big winner for my kids minus chilli & I added broccoli & sugar snap peas in the last 3 mins.
Delicious!!
will be making again!
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