Stir free chicken, spinach and leek risotto
- TM5
- TM6
- Difficulty Easy
- Active time 15 minutes
- Total time 30 minutes
- Servings 4 portions
- 100 g Parmesan cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 150 g leeks, cut in pieces
- 40 g olive oil
- 300 g risotto rice (e.g. Arborio, carnaroli)
- 60 g white wine
- 350 g chicken breasts, diced (3 cm)
- 600 g water
- 1 heaped tsp chicken stock paste, homemade or 1 chicken stock cube (for 0.5 l), crumbled
- 3 sprigs fresh thyme, leaves only
- ½ tsp salt
- ¼ tsp ground black pepper
- 100 g fresh baby spinach
- 30 g unsalted butter, diced
- per 1 portion
- Calories 2950.5 kJ / 705.2 kcal
- Protein 33.7 g
- Carbohydrates 67.7 g
- Fat 31.3 g
- Saturated Fat 11.9 g
- Fibre 1.4 g
- Sodium 679.2 mg
Preparation
1. Place Parmesan into mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
2. Place garlic, leek and oil into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 3 min/120°C/speed 1.
3. Add rice and wine, then cook 3 min/120°C/Reverse/speed 2. Scrape base of mixing bowl with spatula to loosen rice.
4. Add chicken, water, stock, thyme, salt and pepper, then cook 13-14 min/100°C/ Reverse/speed 1, until rice and chicken are cooked.
5. Add spinach, butter and ¾ of the grated Parmesan, then stir gently with spatula to combine.
6. Replace lid and leave to stand in mixing bowl for 2 minutes. Divide risotto among serving bowls, sprinkle with remaining Parmesan and extra thyme, season with pepper, then serve.
Tips & Tricks
Risottos are a Thermomix® favourite - all the hard work is done for you! This creamy, all-in-one dish is perfect for a midweek meal when time is limited. While the Thermomix® cooks and stirs, you can be enjoying time with your family knowing a beautiful and nutritious dinner will be on the table in 30 minutes.
