Chicken & Mushroom Risotto

Chicken & Mushroom Risotto - Quirky Cooking
 

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
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Ingredients
  1. 1 clove garlic
  2. 1/2 of an onion
  3. 30g olive oil
  4. 200g cubed chicken breast
  5. 180g sliced fresh mushrooms
  6. 350g arborio rice
  7. 2 tblspns vege stock paste (or chicken stock paste)
  8. 1000g water (or you can use 900g water + 100g white wine)
  9. 60g fresh parmesan, roughly cubed (optional)
Instructions
  1. Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.
  2. Scrape down sides, add olive oil, chicken breast and saute for 4 minutes, 100°, reverse speed soft.
  3. Add mushrooms, arborio rice, vege stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5.
  4. Immediately pour into thermoserver (or serving dish) and cover for 5 minutes or so, to allow juices to soak in.
  5. Rinse out Thermomix bowl. If using parmesan, place in clean bowl, and grind on speed 9 for 10 seconds. Sprinkle over risotto and serve.
Notes
  1. 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.
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53 thoughts on “Chicken & Mushroom Risotto

  1. Ruth says:

    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.

  2. keystone says:

    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,

  3. Jo Whitton says:

    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.

  4. Chrissy says:

    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?

  5. Anonymous says:

    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

  6. Pingback: Converting Recipes for the Thermomix - Quirky Cooking

  7. Pingback: Our Favourite Thermomix Risotto Recipes - ThermoBliss

  8. Cherie says:

    How many does this serve, please? There are 2 of us and I’m not very smart in the kitchen. Thanks.

  9. renee says:

    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

    • QuirkyJo says:

      Try using the butterfly, some people prefer that. I have always just used reverse blades and it’s been perfect!

  10. Suzy Galbraith says:

    Hi there,

    How can I scale down the recipe for just 2 people without risotto being too dry or too squidgy

  11. Denise Berry says:

    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

  12. Rachel says:

    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.

  13. Tracy says:

    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.

  14. Alfia says:

    Thank you, this is delicious. Will Definitely be a regular in our home. My husband loved it!
    Thanks for the recipe. 😃

  15. Kaylene says:

    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.

  16. Kaylene says:

    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.

  17. Temika says:

    When you say chicken stock paste, is it the liquid or the cubes (this will be my first meal in the thermomix

  18. Louise says:

    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!

  19. Pete says:

    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 😁

  20. Mary says:

    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!

  21. Donna G says:

    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.

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