Try our tasty Recipe Mushroom Risotto for dinner this week. It’s a good way to refresh your weekly thermomix repertoire.
There’s nothing unusual or groundbreaking in this recipe mushroom risotto . It’s more about thermomix technique (trust me, risotto is very easy to make with thermomix!).
Ingredients – Serves 4
320g chicken breast fillets 20g (1 tbsp) extra virgin olive oil 250g arborio rice (uncooked) 800g (800ml) reduced-salt liquid chicken stock (see recipe here) 300g (4 cups) mushrooms, sliced 1 tsp dried thyme leaves salt pepper 24g (2 tbsp) grated Parmesan
Method of Authentic Recipe Mushroom Risotto :
1. Place chicken in the Thermomix bowl and pulse until diced into chunks. Remove from bowl and set aside. 2. Using the butterfly attachment, heat olive oil in Thermomix bowl for 3 minutes at 100°C on speed 1. 3. Add rice and cook for 1 minute at 100°C on speed 1 reverse, until coated with oil and slightly cooked but not colored. 4. Add stock. Cook for 2 minutes at 100°C on speed 1 reverse. 5. When almost all the stock has been absorbed and the rice is almost cooked, add chicken, mushrooms and thyme. Add a little warm water if the rice needs further cooking. Cook for 10 minutes at 100°C on speed 1 reverse, until chicken is cooked through. 6. Season with salt and pepper, and sprinkle over Parmesan to serve. If you love risotto but on a low carb diet, check out this recipe from cookidoo of Cauliflower risotto with brown butter prawns.
