Chicken, Mushroom and Thyme Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 2
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- Calories
- 950
A simple and warming risotto; use any kind of mushroom or a mixture of your seasonal favourites. Season well and add an extra grating of parmesan to finish for extra indulgence.
recipe updated Dec 4, 2024
Ingredients
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- Chicken breast
- 400 g
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- Onion
- 100 g
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- Mushrooms
- 100 g
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- Dried porcini mushroom
- 20 g
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- Parmesan cheese
- 50 g
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- Fresh thyme
- 1 tablespoon
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- Olive oil
- 1 tablespoon
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- Garlic clove
- 4
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- Risotto rice
- 200 g
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- White wine
- 40 ml
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- Vegetable stock
- 500 g
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- Salt & pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 120°C, Stir 1
- Then add chicken breast to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 120°C, Stir 1
- Then add onion and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 1
- Then add white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 104°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 18 min, 104°C, Stir 1
- Then add mushrooms and dried porcini mushroom to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 90°C, Stir 1
- Then add parmesan cheese, fresh thyme and salt & pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 90°C, Stir 1
- Serve