Originally posted to our Facebook page 1st November, 2013.

After a lot of trialling I have found a risotto recipe that everyone likes. My partner in particular likes this one and it is full of flavour.

I always use store bought chicken stock and I find that it gives it a real flavour kick. You can vary what you use of course. People rave about thermomade chicken stocks and pastes. I’m yet to try making these myself.

I add asparagus and spinach to this also if I have some in the house for extra veggies. Peas would work well too.

 

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Chicken, Bacon and Leek Risotto


  • Author: The road to loving my Thermo Mixer
  • Total Time: 35

Ingredients

Scale
  • 2 cloves of garlic, peeled
  • 1 leek, roughly chopped
  • 5 slices shortcut bacon, diced
  • 2 large chicken breasts, diced
  • 10g olive oil
  • 360g arborio rice
  • 1 litre of liquid chicken stock (or 1 litre of water with 2 tabs veggie stock concentrate added)
  • Parmesan cheese, for garnishing

Instructions

  1. Place leek and garlic into bowl. Blitz on speed 9 for 5 secs. Scrape down.
  2. Add bacon and oil and cook at 100 degrees, speed 2 for 5 minutes.
  3. Attach whisk attachment.
  4. Add chicken and cook at 100 degrees, speed 1 for 5 minutes.
  5. Open lid and scrape the chicken off the butterfly and scrape down the bowl.
  6. Add rice and liquid.
  7. Cook at 100 degrees, reverse, speed 1 for 18 minutes.
  8. Serve with parmesan cheese sprinkled on top.

Notes

  • You may know the whisk attachment as a “butterfly attachment”.
  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Serving Size: 4

2 Comments

  1. Sara June 30, 2014 at 5:48 pm - Reply

    Is this meant to say leek and onion or leek and garlic?

    • Peta June 30, 2014 at 5:56 pm - Reply

      Edited to say leek and garlic. Thanks!

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