Curried Chicken Risotto
This super easy curried chicken risotto recipe takes absolutely no effort. Reach into the freezer for the frozen vegetables and the pantry for a few spices and you are halfway there!
Equipment
Ingredients
- 180 g brown onion
- 10 g garlic
- 40 g butter
- 300 g chicken thigh fillet cut in strips
- 250 g frozen vegetables
- 300 g arborio rice or medium-grain rice
- 550 g water
- 1 TBS chicken stock powder
- 1 TBS curry powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Place garlic in the Thermomix bowl. Chop 3 sec/Speed 9.10 g garlic
- Add onion to the Thermomix bowl. Chop 4 sec/Speed 5.180 g brown onion
- Scrape down the bowl.
- Add butter and chicken to the bowl. Saute 10min/Varoma/.5 (Rev Blade)40 g butter, 300 g chicken thigh fillet
- Wash the rice thoroughly and add it to the bowl with water, stock, curry powder, vegetables, salt, and pepper. Cook 10 min/100 degrees/Speed 1 (Rev Blade)250 g frozen vegetables, 300 g arborio rice, 550 g water, 1 TBS chicken stock powder, 1 TBS curry powder, ¼ tsp salt, ¼ tsp white pepper
- Leave the risotto to sit for 10 minutes with the lid on to absorb the remaining liquid.
Notes
NOTE:
After cooking the risotto will need to stand for 10 minutes to allow all the liquid to be absorbed by the rice.
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Nutrition
Calories: 575kcalCarbohydrates: 74gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 95mgSodium: 606mgPotassium: 449mgFiber: 6gSugar: 2gVitamin A: 3498IUVitamin C: 11mgCalcium: 55mgIron: 5mg
Tried this recipe?Let us know how it was!
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