Ingredients
5 chicken tenderloins diced
- 1 onion, Halved
- 2 garlic cloves
- 30 g olive oil
- 40 g Butter
- 100ml white wine
- 2tbs TM Veggie Stock
- 300 g diced Pumpkin
- 3 chicken tenderloins, Diced into 2cm cubes
- 800m water
- 100ml coconut cream
- 400 g Aborio Rice
- 2 handfuls Baby Spinach Leaves
- 6 Sprigs coriander
- 25 g Shredded coconut
Semi-dried Tomatoes
- 60 g Semi Dried Tomatoes
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dice Pumpkin and Chicken Tenderloins into 1.5 - 2cm cubes
Place onion and garlic in TM bowl. Chop 3 sec/ sp7, scrape down sides of bowl
Add butter and oil. Saute onion and garlic for 3min/varoma/sp1
Add rice, saute 1min/100*/sp 1.5/reverse
Add White wine, saute 1min/100*/sp1.5 /reverse
Add TM stock, water and diced pumpkin, cook 100*/13 min/sp1.5/reverse
Add chicken and coconut cream, cook 100*4min/sp1.5/reverse. Use steamer basket instead of MC on top of Thermomix jug if bubbling.
Pour ingredients over spinach and sundried tomatoes(if using). Allow to stand in covered bowl or thermoserver for 5-10minutes to thicken
Add shredded coconut and coriander and stir through before serving
Wash and dry spinach thoroughly, place in covered serving bowl or thermoserver with semi-dried tomatoes if you wish to add them
Tip
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
Yum! After reading the comments I also dropped the quantity of rice and water, came out delicious. Thank you!
Yum, Yum, Yum !!!
I followed the recipe exactly and whilst Thermie was full, she didn't spill over. I should have reduced the amount of rice and water (as per others comments), as this recipe made enough to fill both of my thermo servers!! Poor hubby will be eating risotto and aranchi balls for the next week.
Thanks for the recipe, I'll definately be making it again.
I enjoyed this and it was quick and easy to make. I used sweet potato as a substitute for the pumpkin, just because I didn't have pumpkin and this was nice too. Thanks.
I made this last night...delicious! I reduced a few quantities as I only had 300g of rice but it still worked beautifully.
I really wanted to love this, as it sounded delicious and I love anything with coconut cream. However the measurements seem wrong. Was full to the brim and then bubbled over. Also don't like how the chicken cooks for only 4 minutes then is supposed to cook in the mixture while its sitting in the thermoserver. I would rather cook the chicken at the start, then remove & add to the mixture again at the end of cooking. Could be a fantastic recipe but needs some fixing up first.
I thought this was a lovely recipe! I too only used 300g rice which was heaps, and reduced the water to 600mls but kept pumpkin amount the same and used 5 chicken tenderloins cut up very small and it worked perfectly. Thanks for the recipe.
I havent done a risotto in years and this was my first 'thermy' risotto. Quite nice, halved the recipe and it worked perfectly for our family. Will be on the dinner rotation
I agree with one of the previous commenters that this is the best risotto recipe I've ever tried. I did reduce the rice to 300g but otherwise followed the recipe. It was quite full but didn't bubble over. The flavour was awesome. I'm so happy I tried this recipe and will definitely be making it again and again.
Thanks for your efforts michfb2. The recipe is super easy to follow now. Thanks for the extra tips.
Hello, sorry to see my recipe has had issues. I have made some adjustments to help. I have adjusted the quantity of the chicken and pumpkin. Although, I have made it many times and not had it overflow. You can use your steaming basket instead of the MC as a lid for the thermomix to allow more steam to escape and it won't bubble as much. It is important that the chicken is diced small for it to cook. The resting time in the thermoserver is important too. It allows the chicken to keep cooking through and the rice to absorb more water. All risotto is still a bit watery until it rests, it gets better with age, like us lol. I also think it depends on the type of pumpkin you buy as some pumpkins are very watery and add water to the mix. I use butternut. The liquid to rice ratios was the same as those in the EDC for mushroom risotto, as I used that as my skeleton recipe. Lastly if you use any of the homebrand aborrio rices, you will get a pasty gluggy risotto. They are notoriously poor quality, pasty and over processed. I only ever use Riverina for this reason. I hope some of these adjustments help. I was sad to read a few people had trouble with my recipe when I have had so many friends text me to say it was awesome.
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