Ingredients
- 2 sprigs parsley
- 1 garlic clove
- 1 cm Ginger piece
- 1/2 onion
- 1/2 carrot
- 40 gram oil
- 250 gram chicken breast, Diced
- 2 teaspoon EDC stock
- 400 gram water
- 100 gram verjuice
- 160 gram arborio rice
- 50 gram frozen peas
- pepper
- Zest of half a lemon
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place parsley, garlic, ginger, onion and carrot into bowl.
chop 4sec/sp6. Scrap sides of bowl
add oil. Sauté. 3min/Varoma/sp1
Insert butterfly then add diced chicken, stock, verjuice, water and rice.
cook 15 min/100'/
"Counter-clockwise operation" /sp1remove butterfly
add peas, lemon zest and pepper
cook further 6min/
"Counter-clockwise operation" /sp1Place in thermoserver and leave to rest for 5 mins
Tip
Chicken thigh meat can be used in place of breast meat.
Extra parsley can be stirred through when risotto is put in thermoserver to rest.
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
Tangy, used wine vinegar as no verjuice, lime zest same reason. Enjoyed, will make again
This was really tasty.... I did add extra water when I added peas in, I didn't weigh it but think it was around 30-40g because it looked like it wouldn't be wet enough.
Melinda Hutchison | Customer I