A classic Thermomix creamy chicken risotto served with a dollop of zingy pesto and topped with pan-fried bacon and chicken for a complete, quick weeknight meal.
Add parmesan to TM bowl. Grate 5 sec/Speed 9. Reserve for later.
Without cleaning the bowl, add basil, garlic, salt, pinenuts, oil and lemon juice. Blend 10 sec/Speed 7.
Add 50g of the reserve parmesan cheese. Combine 10 sec/ Speed 2.5.
Place prepared pesto in a jar and reserve in the fridge until serving.
Without cleaning the bowl.
Add spinach to the TM bowl. Chop 10 sec/Speed 5 (Use the spatula to move the spinach around the bowl whilst chopping.) Reserve spinach in ThermoServer.
Place onion, garlic, bacon and oil in the TM bowl. Chop 3 sec/Speed 5.
Saute 5 min/Varoma/Speed 1 (MC OUT)
Add rice, water, vegetable stock paste and pepper to TM bowl. Cook 12 min/100 degrees/Speed 1 (REV Blade)
Meanwhile, add bacon and chicken to a frying pan. Fry over low heat until cooked through and golden. Reserve
Pour cooked risotto into the Thermoserver. At this stage, the risotto will still have quite a lot of liquid.
Stir through the reserved spinach and add 50g of reserve parmesan cheese.
Cover and allow to sit for 5 minutes. The risotto will finish cooking in the Thermoserver!
Add risotto to serving bowl, top with a portion of bacon and chicken a generous dollop of pesto and more reserved parmesan and pinenuts.
1/ Adding the risotto to the Thermoserver and placing the lid on top will allow the remainder of the liquid to be absorbed and the rice to finish cooking.
2/ This recipe will give extra pesto sauce. The nutrition panel allows for each person to consume 1/8 of the pesto. If this isn't the case there will be a significant saving of calories and fat.
Pesto Chicken Risotto Thermomix https://www.thermo.kitchen/pesto-chicken-risotto-thermomix/