Chicken, Spinach, Pea and Broccoli Risotto
A variation on the Thermomix classic risotto. This one is pack with chicken and veggies for an all-in-one meal.
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
1. If you’re going to serve the risotto right away, keep your broccoli pieces as small as possible so they cook in the hot rice.
2. If you’re making this ahead of time, leave out the vegetables. Add them when you reheat in the microwave.
2. If you’re making this ahead of time, leave out the vegetables. Add them when you reheat in the microwave.