Chicken, Mushroom and Thyme Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 645
A filling risotto that you can adapt to any time of year by using seasonal mushrooms. Finish with an extra grating of parmesan.
recipe updated Jun 3, 2024
Ingredients
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- Onion
- 150 g
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- Garlic clove
- 2
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- Chicken
- 400 g
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- Vegetable stock
- 600 g
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- Mixed mushrooms
- 200 g
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- Dried porcini mushroom
- 40 g
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- Fresh thyme
- 1 sprig
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- Parmesan cheese
- 50 g
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- Oil
- 1 tablespoon
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- Risotto rice
- 300 g
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- White wine
- 50 ml
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- Butter
- 50 g
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit fine grating disc (2) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Then add risotto rice to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 4
- Turn direct prep attachment to position 1
- Grate onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove and chicken to the kCook bowl
- Cook with filler cap removed - 2 min, 98°C, speed 4
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add vegetable stock and white wine to the kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 4
- Then add mixed mushrooms and dried porcini mushroom to the kCook bowl
- Cook with filler cap removed - 5 min, 98°C, speed 4
- Then add butter, fresh thyme, salt, black pepper and parmesan cheese to the kCook bowl
- Stir with filler cap removed - 1 min, 60°C, speed 6
- Serve