Ingredients
- 30 g Pecornio cheese
- 1/2 - 1 carrot
- 1 clove garlic
- 1 brown onion, halved
- 50 g Butter
- 400 g Aborio Rice
- 40 g macadamia oil
- 300-400 g smoked chicken breast, diced
- 70 g fresh green beans, sliced to approx 2cm lenghts
- 70 g fresh mushrooms, sliced
- 1 tablespoon Vegetable stock paste
- 250 g chicken stock jelly, (made from save water in bottom of bowl when cook whole chicken in varoma)
- 800 g water
- 8 perino tomatos, quartered
- to taste Salt and pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grate pecornio cheese 10 seconds/speed 10. Set aside
2. Grate carrot 5 seconds/speed 7. Set aside
3. Place garlic and onion in bowl and chop 3 seconds/speed 6. scrape down sides of bowl.
4. Add butter and saute3 minutes/varoma/speed 1.
5. Add rice and macadamia oil and saute 3 minutes/varoma/speed 2. scrape bottom of bowl with spatula to loosen rice.
6. Add smoked chicken, green beans, mushrooms, grated carrot, vegetable stock paste, chicken stock jelly and water. Loosen rice with spatula again. Cook 15 minutes/100 degrees/reverse/speed 2.
7. Add perino tomatos, 10-15g of pecornio cheese and salt & pepper to taste. Cook 5 minutes/100 degrees/reverse/speed 1.
8. Let sit for 2-3 minutes before serving. Can add extra pecornio cheese to taste.
Tip
If you don't have chicken stock jelly can use 2 tbs of vegetable stock or other chicken liquid stock.
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
Had never made risotto before and this recipe was awsome! My family was so impressed