Ingredients
Creamy Chicken and Mushroom Risotto
- 25 g olive oil
- 150 g chicken thighs, skin off, chopped
- 1/2 onion
- 1 clove garlic
- 75 g Swiss Brown Mushrooms, sliced
- 200 g arborio rice
- 450 g hot water
- 40 g Baby Spinach Leaves
- 50 g cream
- 1 tablespoons TM stock concentrate
- 50 g Parmesan cheese, Grated in the TMX
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate Parmesan in the TMX for 10 seconds on speed 9. Set aside.
Chop garlic and onion for 2-3 seconds on speed 6-7.
Add oil and saute for 2 minutes, 100C, speed 1 with MC off.
Add rice and 100g water saute for 2 minutes, 100C, reverse and speed 1.
Add stock, chicken, mushrooms and 400g water and cook for 16-17 minutes on 100C, reverse and speed 1. (Possibly another 1/2 C of water needs to be added here, and another additional 5 minutes of cooking) Take off MC halway.
Stir through cream, spinach leaves, cheese and seasonings.
Cover and stand for 5 minutes.
Creamy Chicken and Mushroom Risotto
Tip
Use Semi Dried tomatoes as well or in place of another ingredient
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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