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Risotto is a dish that slowly cooks rice in a stock to create a creamy consistency. It’s a tricky dish to get right, because you don’t want to over cook the rice so that it becomes mushy. When cooking risotto on the stove, it requires a lot of attention and stirring while you gradually add stock to the rice. This constant stirring over heat makes it an ideal dish to make in the Thermomix.
This is the first risotto I attempted in the Thermomix. To balance out all the carbs in the rice, my goal was to pack the dish with as many vegetables as possible. The challenge with the Thermomix is fitting them all in the bowl.
To solve this problem, I put the vegetables in the bottom of the ThermoServer before pouring the hot risotto over it. If I’m packing the risotto for lunch, I add the uncooked vegetables in the container so that they cook when I reheat the dish in the microwave.
Chicken, Spinach, Pea and Broccoli Risotto
Ingredients
- 1 large brown onion peel and quartered
- 2 cloves garlic
- 30 g light olive oil
- 350 g Arborio rice
- 100 g white wine optional
- 600 g chicken breast diced into 2cm pieces (or exclude to make vegetarian)
- 3 tbsp Vegetable stock concentrate or exclude and replace water below with vegetable or chicken stock
- 660 g water (approx) 500g if using wine
- Pepper to season
- 3 cups broccoli florets about 1-1.5cm pieces (see Notes)
- 6 handfuls baby spinach
- 1½ cup frozen peas rinsed under boiling water to thaw
- Grated parmesan cheese to serve
Instructions
- Add onion and garlic cloves into the Thermomix bowl and chop for 3 seconds | Speed 6
- Add 20g of olive oil and sauté with measuring cup (MC) off for 3 minutes | 100C | Speed 1
- Insert butterfly, add rice (350g) and remaining olive oil (10g) and sauté with MC off for 5 minutes | 100C | Reverse | Speed soft
- If using, add wine (100g) and sauté with MC off for 2 minutes | 100C | Reverse | Speed soft
- Add chicken (600g), stock concentrate (3tbsp), pepper, and water (500-600g) – only add water up to the 2L marker in the bowl. Cook for 20 minutes | 100C | Reverse | Speed soft
- Season with salt and pepper
- Put vegetables into the ThermoServer, then pour the risotto on top. Stir to combine. (see Notes if you plan to eat this later)
- Rest for 10 minutes before serving. (see Tips for checking your risotto)
Notes
2. If you’re making this ahead of time, leave out the vegetables. Add them when you reheat in the microwave.
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Serving Suggestions
Eat Right Away
1. Add peas, spinach and broccoli into the ThermoServer and mix with the risotto before resting
Pack for Lunch
1. When packing risotto into containers, stir in peas, spinach and broccoli into risotto. These will cook when you reheat the risotto in the microwavw
2. Pack parmesan cheese into a small container and sprinkle over risotto once reheated
Variations
You can make this dish vegetarian by skipping the chicken.
[Last updated: August 18, 2013]
