Risotto used to be a rare treat in our house – until our Thermomix joined the family! Now it’s a quick and easy meal that takes 20 minutes or less, and I can do something else while it’s cooking I always have Arborio rice in the cupboard, and vegetable stock paste (made in the Thermomix) in the fridge, and usually mushrooms too – and there are so many variations that it’s different every time. This simple recipe is a family favourite. I know most of you Thermomix owners out there probably have risotto down pat, but if you’re new to the Thermomix, this one’s for you!
Note: You can find fine sea salt, Aussie pepper and Organic Garlic for this recipe in my online store!
Chicken & Mushroom Risotto
2014-07-25 08:47:14
- 1 clove garlic
- 1/2 of an onion
- 30g olive oil
- 200g cubed chicken breast
- 180g sliced fresh mushrooms
- 350g arborio rice
- 2 tblspns vege stock paste (or chicken stock paste)
- 1000g water (or you can use 900g water + 100g white wine)
- 60g fresh parmesan, roughly cubed (optional)
- Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
- Scrape down sides, add olive oil, chicken breast and saute for 4 minutes, 100°, reverse speed soft.
- Add mushrooms, arborio rice, vege stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5.
- Immediately pour into thermoserver (or serving dish) and cover for 5 minutes or so, to allow juices to soak in.
- Rinse out Thermomix bowl. If using parmesan, place in clean bowl, and grind on speed 9 for 10 seconds. Sprinkle over risotto and serve.
- If you decide to change the ingredients (eg. add some sun-dried tomatoes, or peas, or asparagus, or zucchini...) just make sure you adjust the other ingredients accordingly, so it doesn't go over the 2 litre limit. Otherwise you'll have risotto spitting out the top! If this does happen, take off the cap and place the rice basket on top of the lid instead - that will help it stop bubbling up, and reduce the spitting.
Quirky Cooking https://quirkycooking.com.au/
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I’m trying this one this week–I love mushrooms, but sometimes they need a little help 🙂
Great stuff, Jo!
Lara
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making this again today, haven’t had it for a while. I put frozen peas in the bottom of the thermoserver and they cook in there … it means more room in the bowl for other veges. I might do that today with the sundried tomatoes as well as I have a bit too much chicken.
thx Jo.
Yum, great idea Ruth!! I’ll post your idea on my facebook page – I’m sure everyone will love it 🙂
Jo
I also put peas, spinach and/or feta cheese in the thermo server. I also cook vegies in the varoma so I can add them into risotto, soups, casseroles etc. works a treat,
Great ideas keystone – thanks!!!
great recipe..
Loving this Recipe almost as much as I love my Thermomix!
You are an Inspiration!
xxx
Nadia
@Monkey Brown
http://www.facebook.com/monkeybrownonline
Not sure what I did wrong but mine turned out like soup 🙁
I had this problem too . Should I have used the butterfly stirer as the recipe said soft speed ?? And I used reverse ?
It should be fine on reverse soft speed – I never use the butterfly for risotto but you can if you want to.
Mine turned out like soup too ?
Is there any way to thicken it?
Just read other comments and let it sit for 10mins- now it looks fine
Amanda, make sure you let it sit for 5-10 mins before serving – it soaks up the juices a bit. If you make it thicker or cook it longer it will become gluggy.
Thanks for the simple n yummy recipe.!!
Amanda try using the butterfly and make sure you use reverse speed
I have no idea how you fit this in your bowl. I followed the directions, measurements and ingredients precisely. It finally reached 100 degrees at 3:30 to go, and boiled over at 3mins. I put the basket on top, as it said in your notes. When finished, I tipped it into the themoserver and there is a whole lot of water that hasn’t soaked up after 10mins. I would have thought a risotto was made on butter as well?
We cook this on a weekly basis and my whole family absolutely love it. My husband said it is worth having the Thermomix just for this risotto. ha ha
Just made this with bacon instead of chicken and it tastes great!! Thanks for an easy, yum recipe
I made this tonight and even my 11 month old was asking for more. Thank you!
So simple, yet so delicious. Will be a regular in our household! Thanks for the recipe 🙂
How many does this serve, please? There are 2 of us and I’m not very smart in the kitchen. Thanks.
i have tried risotto twice now, epic fail on both accounts, i just get mush 🙁 its really turning me off risotto
however still tastes good, just not loving the texture
Try using the butterfly, some people prefer that. I have always just used reverse blades and it’s been perfect!
Hi jo, are you able to increase the serving size?
Did you mean how much s in the bowl?
If so, you cant increase it it’s four.
Hi there,
How can I scale down the recipe for just 2 people without risotto being too dry or too squidgy
This is an awesome dish…it tastes like risotto from a restaurant
personally not a fan of wet rice, but my husband orders risotto regularly when we go out, so I gave it a go and it was amazing, both my husband and son said it was fantastic. Win/Win quick and easy for me and delicious for them
Can u make this with liquid stock instead of water?
Yes, sure can!
This was too liquidey. Left for 20 min to try to soak more up. Lovely but less liquid next time. I added peas to thermoserver.
Why did I wait so long to make this! Delicious and so easy to prepare. Will add some sun dried tomatoes and roasted pumpkin next time.
how many serves does this make. sounds amazing want to make it this week
Thank you, this is delicious. Will Definitely be a regular in our home. My husband loved it!
Thanks for the recipe. ????
I doubled the garlic, added a small amount of diced pumpkin, 1/2 a bunch of fresh asparagus (1″ lengths), at the same time as mushys, used store bought vegetable stock and white wine. Didn’t change the liquid amounts because i didn’t want it too watery as per other comments, and i think the extra veges thickened it up. It was a perfect texture after standing in thermoserve for 10mins as instructed, and then i stirred thru some shaved Parmesan and baby spinach. Served with cracked pepper and OMG it’s so nice.
Reverse speed 15. Is this correct????
Hi Jo. Would I just swap the same amount (in grams) for pumpkin if I don’t use mushrooms? Thanks.
That should work!
I’ve used this recipe as a base a couple of times now to use up veges in my fridge. Tonight i used onion, garlic, Mushrooms, Ham off the bone, broccoli, and carrot.
I used 2 Tbl of chicken stock powder, as i didn’t have the paste, 900 water, 100 white wine. I also added some frozen peas and corn to the thermoserve as suggested by Ruth.
Really tasty. A bit salty because of the ham, so i think if the asparagus or baby spinach was added, it would be perfect.
Oh yum Kaylene!! That sounds fantastic! 🙂
When you say chicken stock paste, is it the liquid or the cubes (this will be my first meal in the thermomix
It’s the paste you make in the Thermomix, but just use salt if you don’t have any made up 🙂
I would love to use brown aborrio rice instead. Has anyone tried this? If so, what should I do. My thermomix arrived this week and I’m very excited!
Yes you can do that!
I make this on a regular basis, I have the TM5 I also add peas and bacon but otherwise follow the recipe exact, and never had a problem with it spilling over!!!!
Great recipe thanks for sharing ????
I just made this and it was soooo quick and easy! All I had was mushrooms so we made it without the chicken and it was still good – I added peas to the thermoserver and it was perfect ???? absolutely loved it and it’s going in my quick and easy recipe file for the future!!
Thanks Jo!
I’m so happy you loved it! I think a mushroom version is a great idea.
I just got my thermomix 2 wks ago. But i had followed Quirky Cooking for a few years. I’ve made this risotto twice in a week.
Yay!!! Have fun with your new Thermie!
https://thelongwaysbetter.blogspot.com/2016/08/mushroom-rock-nature-trail-kalbarri.html?showComment=1628141176300#c1824348958121159344
Thanks Jo, I didn’t have fresh mushies so used some dried shitaki mushrooms by soaking couple hours in advance then used the water in the rice cook. Worked really well. 👏🏻👏🏻👏🏻
Oh great!!