{"id":2248,"date":"2011-02-20T21:49:28","date_gmt":"2011-02-20T13:49:28","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2248"},"modified":"2015-05-20T15:06:52","modified_gmt":"2015-05-20T07:06:52","slug":"chicken-risotto","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/chicken-risotto\/","title":{"rendered":"Chicken risotto"},"content":{"rendered":"

\"\"<\/a><\/p>\n

During my classes<\/a> I have often been asked what I thought of the Thermomix<\/a>\u00a0when I first saw it.\u00a0 My response has always been the same.\u00a0 “An amazing machine, can do so many things but I wouldn’t buy one”.\u00a0 When I was asked why I would never be a\u00a0Thermomix owner my response was “because I love to experience cooking, I want to make mistakes so I can learn how to do things right”.\u00a0 And that is still the case, at least the statement about experiencing cooking is.<\/p>\n

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?”\u00a0 I can tell you after using my machine for less than a week I feel truly enlightened.\u00a0 Yesterday I made the most delicious pumpkin soup for my girlfriend for lunch, followed by a snack of raspberry and lemon sorbet.\u00a0 Last night I made G & I a chicken, pea and parsley risotto (recipe below) that we both absolutely loved.\u00a0 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).<\/p>\n

All of these dishes were healthy, low-fat and quick &\u00a0easy to prepare.\u00a0 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.\u00a0 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.\u00a0 G, being a boy, has the mechanical mind in the family.\u00a0 He was so impressed with the Thermomix and its capability that even he wanted to use it.<\/p>\n

So was this an impulse buy and I just love it because it is a new “toy”?\u00a0\u00a0Absolutely not.\u00a0 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.\u00a0 I had asked several owners what the pros and cons were and did a mountain of research on it.\u00a0 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.\u00a0 So I have also decided to become a Consultant for Thermomix throughout Perth.<\/p>\n

As such I would like to share my first Thermomix recipe with you.\u00a0 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.<\/p>\n

If you would like to know more about the machine, what it can do for you<\/a>\u00a0or to have\u00a0a home demonstration<\/a> please feel free to contact me<\/a>.<\/p>\n

chicken, pea, parsley and lemon\u00a0risotto\u00a0(recipe\u00a0by Fiona at Food 4 Thought)
\nserves 4-6<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>50g Parmesan cheese, cubed
\n5g\u00a0fresh parsley leaves and stem
\n1 brown onion, quartered
\n1 garlic clove, peeled
\n20g\u00a0olive oil
\n2 small or 1 large skinless chicken breasts (approx. 250 – 300 g), cut into 2cm pieces*
\n100g white wine
\n370-400g\u00a0\u00a0Arborio (or short grain) rice
\n500g low salt chicken stock (gluten-free if preferred)
\n500g water
\n200g frozen peas
\n1-2 tablespoons lemon juice<\/p>\n

Preparation<\/span>
\nPlace Parmesan into TM bowl, grate for\u00a05 seconds<\/strong> on speed 7<\/strong>.\u00a0\u00a0 Transfer to another bowl and set aside.\u00a0 Place\u00a0parsley into TM bowl, chop for\u00a03 seconds<\/strong> on speed 7<\/strong>.\u00a0\u00a0 Transfer to another bowl and set aside.<\/p>\n

Place onion and garlic into TM bowl and chop for 3 seconds<\/strong> on speed 7<\/strong>.\u00a0 Add oil and saut\u00e9 for 5 minutes<\/strong> at 100\u00b0C<\/strong> on speed 1<\/strong>.\u00a0 Meanwhile, place chicken into a preheated non-stick pan and seal on all sides until slightly golden.\u00a0 Remove from pan and set aside.\u00a0 Add\u00a0the butterfly if you wish (optional), then add wine and\u00a0saut\u00e9 for 1\u00bd minutes<\/strong> at 100\u00b0C<\/strong> on speed 1.<\/strong>\u00a0 Add rice\u00a0and\u00a0saut\u00e9 for\u00a02 minutes<\/strong> at 100\u00b0C<\/strong> on speed soft<\/strong>.<\/p>\n

Add chicken,\u00a0stock and water, cook for 15 minutes<\/strong> at 100\u00b0C<\/strong> on reverse, speed 1<\/strong>.<\/p>\n

5 minutes before the end of cooking add the peas and parsley.\u00a0 Use the spatula to push them into the rice mixture.\u00a0 Once cooking has finished, pour the risotto into the TM serving bowl, stir through the Parmesan, parsley\u00a0and lemon juice then check for seasoning.\u00a0 Adjust seasoning as you like,\u00a0cover\u00a0and let stand for at least 5 minutes before serving.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *You can remove the step of browning the chicken in a pan and just add it to the machine after the onions have cooked.\u00a0 Set the TM to saut\u00e9 for 5 minutes at 100\u00b0C on speed 1.\u00a0 Then continue with the rest of the recipe.\u00a0 However<\/span> you will need to reduce the rice\u00a0to 350g and the liquid (ie stock and\/or water) to 900g – 1L.\u00a0\u00a0\u00a0\u00a0*If you would like to substitute the wine,\u00a0you can use fruit juice such as pear juice or even verjuice. \u00a0*This recipe can be made with homemade vegetable or chicken stock.\u00a0 If you would like to use the TM stock concerntrate, use 2 – 3 tablespoons per litre of water.\u00a0 *You can make this recipe gluten-free very easily.\u00a0 *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\u00a0means that it will retain its heat very well and\u00a0the consistency can change.\u00a0 Make sure that\u00a0you check it occasionally so that you can devour your meal when the desired consistency is reached.<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 9\/10.<\/strong>\u00a0 So much easier than a pan risotto.
\nprep time: 5mins.<\/strong>
\ncooking time: 24mins <\/strong>plus resting.
\ntotal:\u00a030 mins<\/strong> plus resting.<\/p>\n

taste: 9\/10.<\/strong>\u00a0 G and I loved this.\u00a0 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.\u00a0 This not only had both of those qualities, it also tasted delicious.\u00a0 It had a creamy texture, the peas were cooked perfectly, the chicken was moist and the lemon juice livened everything up a little.<\/p>\n

would I make it again:\u00a0Absolutely!\u00a0 <\/strong>I have always thought that risotto took a glass and a half of wine to make it.\u00a0 Half a glass in the pan, the rest in my glass :).\u00a0 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\u00a0TM do all the work.<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

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 […]<\/p>\n","protected":false},"author":2,"featured_media":2277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[30,88,28,50,35,43,65],"tags":[103,16,101,122,107,114,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2248"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2248"}],"version-history":[{"count":29,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2248\/revisions"}],"predecessor-version":[{"id":2276,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2248\/revisions\/2276"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2277"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2248"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}