Chicken Risotto with Asparagus and Peas

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    760
based on 32 ratings

This recipe uses the steamer tray attachment to steam the vegetables while the risotto cooks in the bowl below. It's a great summer dish, full of flavour and freshness.

recipe updated Jun 23, 2021

Ingredients

  • Shallot icon
    Shallot
    100 g (about 2 ⅓)
  • Chicken breast icon
    Chicken breast
    400 g (about 3 ½)
  • Frozen peas icon
    Frozen peas
    100 g (about ¾ cup)
  • Asparagus icon
    Asparagus
    10
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic icon
    Garlic
    1 (about 6 g)
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Bay leaves icon
    Bay leaves
    1 (about 1 g)
  • Risotto rice icon
    Risotto rice
    200 g (about 200)
  • White wine icon
    White wine
    100 g (about ½ cup)
  • Chicken stock icon
    Chicken stock
    600 g (about 2 ½ cups)
  • Butter icon
    Butter
    20 g (about 1 ⅜ tablespoons)
  • Parmesan cheese icon
    Parmesan cheese
    100 g (about ¾ cup)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Steamer tray

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Turn direct prep attachment to position 1
  6. Slice shallot into the kCook bowl with direct prep attachment
  7. Turn direct prep attachment to position 2
  8. Add olive oil, garlic, fresh thyme and bay leaves to the kCook bowl
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 140°C, speed 3
  11. Then add risotto rice and chicken breast to the kCook bowl
  12. Cook with filler cap removed - 4 min, 98°C, speed 3
  13. Then add white wine to the kCook bowl
  14. Cook with filler cap removed - 2 min, 98°C, speed 4
  15. Cook with filler cap removed - 3 min, 98°C, speed 3
  16. Then add chicken stock to the kCook bowl
  17. Add frozen peas and asparagus to the steamer tray
  18. Fit the steamer tray
  19. Steam - 8 min, 104°C, speed 4
  20. Remove the steamer tray and set aside
  21. Add butter to the kCook bowl
  22. Stir with filler cap removed - 1 min, speed 4
  23. Serve
  24. Garnish with parmesan cheese
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