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.


Chicken, Bacon and Leek Risotto
Serves 4
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 cloves of garlic, peeled
  2. 1 leek, roughly chopped
  3. 5 slices shortcut bacon, diced
  4. 2 large chicken breasts, diced
  5. 10g olive oil
  6. 360g arborio rice
  7. 1 litre of liquid chicken stock (or 1 litre of water with 2 tabs veggie stock concentrate added)
  8. Parmesan cheese, for garnishing
  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.
  1. You may know the whisk attachment as a "butterfly attachment".
The Road to Loving My Thermo Mixer https://trtlmt.com.au/