Chicken Risotto with Spring Vegetables

by

Kenwood

POSTED April 5, 2017 (LAST UPDATED April 22, 2021)

Serves

4

Total Time

25mins

Calories

683

Chicken Risotto with Spring Vegetables

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    75 g (about ½)trimmed, peeled, quartered

  • Leek icon
    Leek

    50 g (about ½)trimmed, peeled, rinsed

  • Chicken breast icon
    Chicken breast

    500 g (about 4 ½)skinned, cubed - 2 cm

  • Asparagus icon
    Asparagus

    150 g (about 1 cup)trimmed, coarsely chopped

  • Parmesan cheese icon
    Parmesan cheese

    50 g (about ¼ cup)

  • Olive oil icon
    Olive oil

    2 tablespoons (about 30 ml)

  • Risotto rice icon
    Risotto rice

    300 g (about 300)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)peeled, crushed

  • Salt & pepper icon
    Salt & pepper

    1 pinch

  • White wine icon
    White wine

    100 g (about ½ cup)

  • Chicken stock icon
    Chicken stock

    600 g (about 2 ½ cups)hot

  • Frozen peas icon
    Frozen peas

    125 g (about 1 cup)defrosted

  • Fresh chives icon
    Fresh chives

    10 sprigsfinely chopped

    METHOD


  • 1. Fit thick slicing disc (5) to direct prep attachment
  • 2. Fit direct prep attachment to kCook Multi
  • 3. Fit stir tool to kCook bowl
  • 4. Add olive oil to the kCook bowl
  • 5. Fit kCook bowl to kCook Multi
  • 6. Attach lid to kCook bowl
  • 7. Heat with filler cap removed - 140°C, speed 3
  • 8. Then add risotto rice to the kCook bowl
  • 9. Cook with filler cap removed - 4 min, 98°C, speed 4
  • 10. Turn direct prep attachment to position 1
  • 11. Slice onion and leek into the rice with direct prep attachment
  • 12. Turn direct prep attachment to position 2
  • 13. Add chicken breast and garlic clove to the rice
  • 14. Add salt & pepper to the rice to taste
  • 15. Add white wine to the rice
  • 16. Cook with filler cap removed - 2 min, 98°C, speed 4
  • 17. Cook with filler cap removed - 3 min, 98°C, speed 3
  • 18. Then add chicken stock to the rice
  • 19. Cook with filler cap removed - 4 min, 98°C, speed 4
  • 20. Then add asparagus and frozen peas to the rice
  • 21. Cook with filler cap removed - 5 min, 98°C, speed 4
  • 22. Grate parmesan cheese into a clean small bowl
  • 23. Transfer cheese mixture to rice
  • 24. Season to taste
  • 25. Serve
  • 26. Garnish with fresh chives

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