OK – this is not ground breaking, but sometimes people just want to know that someone out there is making the same kind of food that they are. Or that the basic things that they make, are able to be converted in to a TMX version.
This was a risotto that I used to make the “traditional way,” using a pan and a wooden spoon……and 20+ mins of long, long stirring. But not anymore! I used the EDC guide for Mushroom Risotto, and made some basic changes and additions to do this Chicken, Pumpkin & Pea version
Ingredients:
1 whole onion
1 clove garlic
handful parsley
50g Olive Oil
400g Arborio rice
2 Tbsp Vege Stock
1100g water
20g butter
50ml cream
200g cubed pumpkin
1 chicken breast (sliced into bite size pieces or around 1cmX3cm)
handful of frozen peas
Method:
- Put garlic, parsley and onion in the bowl and chop for 4 seconds on speed 6
- Add oil & butter and saute for 2 minutes at 100C on Speed 1 with MC off
- Insert butterfly and add rice, then saute for a further 2 minutes at 100C on Reverse Soft Speed
- Add stock, chicken & water
- Add the cubed pumpkin to the Varoma and place on top of the TMX
- Cook with butterfly on Reverse Soft Speed 1 for 12 minutes. Check the pumpkin and if still very firm, change the temperature to Varoma and cook for a further 5 minutes on Varoma, Reverse Soft Speed 1
- Add pumpkin and cream and stir on Speed 1 Reverse for 1 minute
- Turn out risotto into Thermoserve and add in a handful of green frozen peas. Stir it in to combine and let the risotto sit for 5 minutes before serving
Hints & Tips
- I didn’t add wine simply because I didn have any, and to be honest, it didnt really need it
- You can leave the cream out if you like. It was always in the other one I cooked, but could quite happily do without it
- Don’t make the chicken too big or long. If you do, it will throw the butterfly off
- You could also use left of BBQ chicken (YUM!) and add it in at the same stage as the pumkin or a little before
