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Chicken risotto

During my classes I have often been asked what I thought of the Thermomix when I first saw it.  My response has always been the same.  “An amazing machine, can do so many things but I wouldn’t buy one”.  When I was asked why I would never be a Thermomix owner my response was “because I love to experience cooking, I want to make mistakes so I can learn how to do things right”.  And that is still the case, at least the statement about experiencing cooking is.

So as I unpacked my Thermomix box you can understand the question running through my head, “had I sold out to the ‘dark side’ of the kitchen?”  I can tell you after using my machine for less than a week I feel truly enlightened.  Yesterday I made the most delicious pumpkin soup for my girlfriend for lunch, followed by a snack of raspberry and lemon sorbet.  Last night I made G & I a chicken, pea and parsley risotto (recipe below) that we both absolutely loved.  And for all of this I spent maybe an hour in the kitchen including doing the dishes by hand (because I don’t have a dishwasher).

All of these dishes were healthy, low-fat and quick & easy to prepare.  For me, spending less time in the kitchen, especially during the week, means that I can do other things that I really want to do.  I can still “experience cooking” while using the Thermomix and if I choose to immerse myself into the land of trial and error I can do so on the weekends when I have more time to experiment.  G, being a boy, has the mechanical mind in the family.  He was so impressed with the Thermomix and its capability that even he wanted to use it.

So was this an impulse buy and I just love it because it is a new “toy”?  Absolutely not.  I had been fortunate enough to use one previously as a client purchased it some time ago and I had also attended a home demonstration.  I had asked several owners what the pros and cons were and did a mountain of research on it.  All of this led me to purchasing my own Thermomix, realising how amazing these things really are and a further step of wanting to show others.  So I have also decided to become a Consultant for Thermomix throughout Perth.

As such I would like to share my first Thermomix recipe with you.  I wanted to keep this as close to an authentic risotto method as possible so there is a little fiddling at the start but after the rice goes in you can walk away.

If you would like to know more about the machine, what it can do for you or to have a home demonstration please feel free to contact me.

chicken, pea, parsley and lemon risotto (recipe by Fiona at Food 4 Thought)
serves 4-6

50g Parmesan cheese, cubed
5g fresh parsley leaves and stem
1 brown onion, quartered
1 garlic clove, peeled
20g olive oil
2 small or 1 large skinless chicken breasts (approx. 250 – 300 g), cut into 2cm pieces*
100g white wine
370-400g  Arborio (or short grain) rice
500g low salt chicken stock (gluten-free if preferred)
500g water
200g frozen peas
1-2 tablespoons lemon juice

Place Parmesan into TM bowl, grate for 5 seconds on speed 7.   Transfer to another bowl and set aside.  Place parsley into TM bowl, chop for 3 seconds on speed 7.   Transfer to another bowl and set aside.

Place onion and garlic into TM bowl and chop for 3 seconds on speed 7.  Add oil and sauté for 5 minutes at 100°C on speed 1.  Meanwhile, place chicken into a preheated non-stick pan and seal on all sides until slightly golden.  Remove from pan and set aside.  Add the butterfly if you wish (optional), then add wine and sauté for 1½ minutes at 100°C on speed 1.  Add rice and sauté for 2 minutes at 100°C on speed soft.

Add chicken, stock and water, cook for 15 minutes at 100°C on reverse, speed 1.

5 minutes before the end of cooking add the peas and parsley.  Use the spatula to push them into the rice mixture.  Once cooking has finished, pour the risotto into the TM serving bowl, stir through the Parmesan, parsley and lemon juice then check for seasoning.  Adjust seasoning as you like, cover and let stand for at least 5 minutes before serving.

My tips/alterations:  *You can remove the step of browning the chicken in a pan and just add it to the machine after the onions have cooked.  Set the TM to sauté for 5 minutes at 100°C on speed 1.  Then continue with the rest of the recipe.  However you will need to reduce the rice to 350g and the liquid (ie stock and/or water) to 900g – 1L.    *If you would like to substitute the wine, you can use fruit juice such as pear juice or even verjuice.  *This recipe can be made with homemade vegetable or chicken stock.  If you would like to use the TM stock concerntrate, use 2 – 3 tablespoons per litre of water.  *You can make this recipe gluten-free very easily.  *You can make this recipe without the TM by using a traditional risotto method and cooking things for longer. The internet has many examples of this. *Resting the risotto in the TM server means that it will retain its heat very well and the consistency can change.  Make sure that you check it occasionally so that you can devour your meal when the desired consistency is reached.


ease: 9/10.  So much easier than a pan risotto.
prep time: 5mins.
cooking time: 24mins plus resting.
total: 30 mins plus resting.

taste: 9/10.  G and I loved this.  I was being quite critical because (for me) a good risotto must be almost runny rather than stuck together and the rice must be al dente.  This not only had both of those qualities, it also tasted delicious.  It had a creamy texture, the peas were cooked perfectly, the chicken was moist and the lemon juice livened everything up a little.

would I make it again: Absolutely!  I have always thought that risotto took a glass and a half of wine to make it.  Half a glass in the pan, the rest in my glass :).  Normally I would have to stand over the pan while drinking it but this time I was able to enjoy my wine while sitting with G because I could let the TM do all the work.

15 comments to Chicken risotto

  • Oh you are not alone! I too was reluctant to try Thermomix because I am a hands-on cook who gets the most pleasure from personally touching and tweaking ingredients. Someone had to really force that Thermomix past my front door and into my kitchen and still I was not thrilled. But within about three hours I was fully converted. This is why I love the machine so much, because it had the power to turn my head right around and open my mind to so many new adventures in the kitchen. I am not easily swayed, but Thermomix did sway me. I’m glad to read that you are having such fun too. It keeps getting better, so hang on for the ride!

  • Oops — forgot to say “Thanks for the recipe!” It looks deelish and I am hope to try it soon.

  • Sharon

    I made this recipe tonight for dinner using my thermomix. It was so yummy,I added some baby spinach and sun dried tomatoes in the bottom of the server before I poured the risotto into it, It was so nice.
    Thanks for your website, would love some more recipes adapted for TM. CHEERS

  • Hi Sharon
    Thanks so much for your comment. Your additions sound great! I am currently working on more recipes for the TM. If you want to keep up to date with what I’m doing you can “like” my FB page which is where I post about the new recipes.
    Cheers, Fiona

  • I got a Thermomix this week, and cooked this Risotto tonight. DELICIOUS! Thanks for the recipe!

  • Anita

    I just got our thermomix a few days ago 🙂 very exciting but I’m also feeling a little overwhelmed. I’m going to try this recipe tonight. Thank-you!

  • Hi Anita
    I hope the recipe worked well for you. Done worry about feeling over-whelmed, we all start like that because it is a different way of cooking. I’m sure by now you are trying all sorts of things. Let me know how you go.

  • Ana

    Hello from Spain,
    I bought a Themomix over 2 years ago and for it has been a very good purchase. I am not a very good cook so it helps me a lot. I have discovered recently the risottos, my husband has sent me this recipe that I will practice this weekend. It sounds delicious. Thank you for sharing it.

  • Deanne Hawkey

    Thankyou for this wonderfully easy recipe, cooked risotto in tm for first time
    And yum, I used fresh peeled peas that had a lovely crunch,and used double the amount
    Reggiano , the. Flavour was excellent, but needed the extra cheese and a little sea salt
    Will def make again, saves 1/2 hour stirring,and I also used all chicken stock instead of 1/2 water
    Bon appetite

  • Hi Deanne, thank so much for your comment. I’m sooo pleased that you enjoyed the risotto. The way you did it sounds delicious. I think that will be the way I do it next time 🙂 Fiona

  • I haven’t had my Thermomix for very long and was looking for a meal I could make quickly at night.
    This was absolutely beautiful. Loved by the whole family.
    Thanks for sharing xx

  • Hi Fiona, So pleased you loved this. Thanks so much for leaving a comment 🙂

  • Annette

    Hello from Germany,
    Thanks for the recipe – we absolutely loved the risotto. Will definitely cook it again. I have got my TM in May this year – love it. I started to post recipes which is so much fun. However, I can see that I have to learn sooo much 🙂

    I am soo thrilled about your collection of TM recipes!! Can’t wait to try out more…


  • Hi Annette
    Thanks so much for your comment on my recipe. I’m glad you like it.
    Keep writing and sharing your recipes, I’m sure they are wonderful.

  • Diana Vasconcelos

    This looks so delicious. Trying tonight!

    I tried mushrooms risotto last week and it was amazing as well. Not sharing the recipe because it was in portuguese, but will translate it and post it here later.

    Thank you!

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