Chicken Risotto with Spring Vegetables

by

Kenwood

Posted May 17, 2022 (Last updated May 17, 2022)

Serves

4

Total Time

25mins

Calories

683

Chicken Risotto with Spring Vegetables

recipe-image
    Ingredients

  • Onion icon
    Onion75 gtrimmed, peeled, quartered
  • Leek icon
    Leek50 gtrimmed, peeled, rinsed
  • Chicken breast icon
    Chicken breast500 gskinned, cubed - 2 cm
  • Asparagus icon
    Asparagus150 gtrimmed, coarsely chopped
  • Parmesan cheese icon
    Parmesan cheese50 ggrated
  • Olive oil icon
    Olive oil2 tablespoons
  • Risotto rice icon
    Risotto rice300 g
  • Garlic clove icon
    Garlic clove2peeled, crushed
  • Salt & pepper icon
    Salt & pepper1 pinch
  • White wine icon
    White wine100 g
  • Chicken stock icon
    Chicken stock600 ghot
  • Frozen peas icon
    Frozen peas125 gdefrosted
  • Fresh chives icon
    Fresh chives10 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
  • 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 and white wine
  • 15. Cook with filler cap removed - 2 min, 98°C, speed 4
  • 16. Cook with filler cap removed - 3 min, 98°C, speed 3
  • 17. Then add chicken stock
  • 18. Cook with filler cap removed - 4 min, 98°C, speed 4
  • 19. Then add asparagus and frozen peas
  • 20. Cook with filler cap removed - 5 min, 98°C, speed 4
  • 21. Sprinkle with parmesan cheese and garnish with fresh chives
  • 22. Serve

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