Thermomix Chicken, Leek & Sweet Corn Risotto
A classic Thermomix Chicken, Leek & Sweet Corn Risotto that's a firm favourite with even the fussiest of eaters!
Servings 4 serves
Calories 1555kcal
Cost $5
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
Calories: 1555kcal | Carbohydrates: 65g | Protein: 14g | Fat: 137g | Saturated Fat: 42g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 62g | Cholesterol: 123mg | Sodium: 444mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1048IU | Vitamin C: 22mg | Calcium: 319mg | Iron: 4mg