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Chicken, Leek and Cheese Risotto


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Ingredients

6 portion(s)

Risotto

  • 2 fillets chicken breast
  • 1 clove garlic
  • 1 Leek, Chopped
  • 375 grams arborio rice
  • 30 mls Olive Oil
  • 250 mls White Wine
  • 2 heaped tsp Chicken stock concentrate, (See my recipe on my profile)
  • 750 mls water
  • 1 block Havarti Cheese
  • Parmesan Cheese to serve
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Recipe's preparation

  1. 1:- Place chicken and garlic in Closed lid and pulse 4 - 5 times depending on how well you like your chicken cut up. 

    2:- Add oil and leek and cook for 4 minutes, speed 1, 100 degrees.

    3:- Place rice, chicken stock, white wine and water in Closed lid and cook for 20minutes, speed 1, 100 degrees. 

    4:- place chopped havarti cheese in Closed lid and continue to cook for 5 minutes, speed 1, 100 degrees. 

    5:- use the Gentle stir setting to stir in any cheese that may be sitting on the top, let stand for 5 minutes to allow any extra water to be absorbed, serve with Parmesan cheese on top

    6:- Enjoy. 

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Tip

I have my parmasen cheese already shredded and in the freezer ready to go

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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