Chicken & Mushroom Risotto

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!


1.  Place in Thermomix bowl and chop on speed 5 for 3 seconds:

- 1 clove garlic

- 1/2 of an onion

2.  Scrape down sides, add and saute for 4 minutes, 100°, reverse speed soft:

- 30g olive oil

- 200g cubed chicken breast

3.  Add and cook for 16 minutes, 100°, reverse speed 1.5:

- 180g sliced fresh mushrooms

- 350g arborio rice

- 2 tblspns vege stock paste (or chicken stock paste) 

- 1000g water (or you can use 900g water + 100g white wine)

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.

- 60g fresh parmesan, roughly cubed (optional)


Note: 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.