Chicken Risotto with Spring Vegetables

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recipe by Kenwood

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    664
based on 1 ratings

Chicken Risotto with Spring Vegetables

recipe updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    75g (about ½)
  • Leek icon
    Leek
    50g (about ½)
  • Chicken breast icon
    Chicken breast
    500g (about 4½)
  • Asparagus icon
    Asparagus
    150g (about 1⅛ cups)
  • Parmesan cheese icon
    Parmesan cheese
    50g (about 5¼ tbsp)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Risotto rice icon
    Risotto rice
    300g (about 1½ cups)
  • Garlic clove icon
    Garlic clove
    2
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • White wine icon
    White wine
    100ml (½ cup)
  • Chicken stock icon
    Chicken stock
    600ml (2½ cups)
  • Frozen peas icon
    Frozen peas
    125g (about 1 cup)
  • Fresh chives icon
    Fresh chives
    10 sprigs

Tools

  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon kCook bowl

Step preview

  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. Fit kCook bowl to kCook Multi
  5. Add olive oil to the kCook bowl
  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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