I have to admit that when it comes to using my Thermomix for cooking dinner, I'm not the greatest in the world. Sure, I make all of my cakes, biscuits, slices etc in it... but in terms of dinners, I still seem to be a traditional girl at heart (mind you, I'm 'trying' my very best to use the Thermie more for dinners). BUT risottos are my exception! I make all of my risottos in the Thermomix. ALL OF THEM!!!
This Thermomix Chicken, Leek & Sweet Corn Risotto came about as an adaptation of my favourite family pie. I have a major thing for chicken, leek and sweet corn pie... so it seemed like a good idea to make it into a risotto! And it sooooo was!
This risotto is nice and easy to make, PLUS the whole family will love it. I pureed a bit of it up for my bub and he loved it. So yep, winner, winner for everyone!!!
If you think this is awesome, don't forget to check out our new Chicken and Mushroom Risotto recipe as well.
Need some more Thermomix risotto recipes in your life? We've totally got you covered! Click here for our fave risotto recipes...
Thermomix Chicken, Leek & Sweet Corn Risotto
Equipment
- Thermomix
Ingredients
- 100 g parmesan cheese
- 1 leek (chopped into thirds)
- 1 teaspoon minced garlic
- 20 g olive oil
- ½ red capsicum (roughly chopped)
- 600 g water
- 2 tbs vegetable stock (or 2 teaspoon powdered stock)
- 300 g arborio rice
- 500 g diced chicken breast
- 1 X 420g can creamed corn
Instructions
- Place parmasen cheese into TM bowl. Grate on Speed 10, 10 seconds. Set aside.
- Place the leek and garlic into the TM bowl. Chop on Speed 7, 5 seconds.
- Scrape down the sides of the bowl.
- Add the oil and saute on 100 degrees, 2 minutes, Speed 1.
- Add ½ red capsicum and chop on Speed 4, 5 seconds.
- Scrape down the sides of the bowl.
- Insert the butterfly.
- Add the water and vegetable stock.
- Cook on 100 degrees, 5 minutes, Reverse, Speed 1.
- Add the arborio rice and the diced chicken breast.
- Cook for 17 minutes, 100 degrees, Reverse, Speed 1.
- Add the creamed corn.
- Cook for a further 3 minutes, 100 degrees, Reverse, Speed 1.
- Pour into the ThermoServer, stir through the reserved cheese and allow to rest for 5 minutes.
Nutrition
Alyssa says
Hi just wondering if the Leek is the whole Leek green included or just the white part?
Lucy says
Just the white part 🙂
Ines says
Hi! I don’t know if there’s any chance I’ll get a reply to this older post but this risotto sounds amazing! Is there anything I could sub in for the Parmesan cheese? I have 2 toddlers who can’t have cheese (but ok with everything else apart from dairy based cream) and I don’t have access to vegan cheeses!
Lauren Matheson says
Hi, you can certainly leave it out x
Deb S says
omg it's amazing! we've even got a winner with Hubby who's not at all a risotto fan!
Tracey says
Delicious & so easy to make. The whole family enjoyed this risotto.
Lucy says
We're thrilled you loved it!
Eileen says
Can you halve this recipe and if so does the cooking time change? Thanks
Lucy says
I wouldn't personally recommending halving this recipe - but the leftover freeze beautifully!
Annie says
Tried this on the off chance it would be edible (sadly I’m not the best at risotto) AMAZING! Now a staple in our family meals rotation!
Lucy says
Thats so great to hear!
Simone says
This is my absolute favourite risotto recipe! So easy and absolutely delicious!
Lucy says
Yay! Thank you so much!
El says
This is now a favourite of our family's. (I didn't have creamed corn but tinned corn kernels worked beautifully, and otherwise followed the recipe). Thank you!
Annette says
I didn't have creamed corn either. Before you start the recipe, take a can of corn kernels, drain and put kernels, 1/3 of the liquid and 1 tbsp of plain flour into Thermo and blitz until kernels are no longer recognisable....voila! Creamed corn!
Kate says
Is the vegetable stock the Thermomix Stock Concentrate? Or is it a 'standard' shop stock?
Lauren Matheson says
Hi Kate, it's the Thermomix Stock Concentrate 🙂