Risotto has long been classified as a dish that was always in the ‘too hard’ basket because it was considered fiddly or time-consuming.  If you have a thermal machine it becomes a one-pot wonder and will be one of the easiest dishes you’ll ever make.   If you’re making this the traditional way, it will take a bit longer but it’s super delish so worth the time.  Not that it’s hard, just a little time-consuming.

August 1, 2019
  • 5m
  • 25m
  • 30m
  • 1

Ingredients

  • 3 spring onions
  • 2 chicken breast
  • 2 rashers nitrate-free bacon
  • 20 g olive oil
  • 2 garlic clove
  • 200 g butternut pumpkin
  • 350 g arborio rice
  • 500 g chicken stock
  • 40 g vegetable stock paste
  • 300 g cream
  • 1 pinch salt
  • 1/2 c parmesan cheese

Instructions

Thermal Cooking Method

  1. Chop garlic in mixing bowl 3 seconds/speed 7.
  2. Thinly slice spring onions and add these along with oil and cook for 3 minutes/100ºC/slowest speed/reverse.
  3. Insert whisking tool and add rice, 150g water (or white wine if you prefer) and vegetable stock paste. Cook for 3 minutes/100ºC/slowest speed/reverse.
  4. Dice the chicken into bite-sized pieces. Add this along with all remaining ingredients (except parmesan cheese). Cook for 18 minutes/steaming temp/speed 1/reverse.
  5. Transfer risotto to another bowl and let it sit for about 5 mins to 'set'.
  6. Serve with either slices or grated parmesan cheese on top.

Traditional Cooking Method

  1. Heat up vegetable stock paste and all the water (650g) until hot.
  2. Start by preparing all ingredients. Finely dice the garlic, thinly slice the spring onions, dice the pumpkin, bacon and chicken.
  3. Heat a frying pan over medium-high heat, add olive and cook garlic, spring onions and chicken until chicken is browned. Add pumpkin and bacon and cook for 5 minutes.
  4. Add the rice and stir until the rice is coated well and cook for about 1 minute.
  5. Pour 1 cup of stock over mixutre and cook until the liquid is almost absorbed, ensuring heat is at a gentle simmer and you are constantly stirring.
  6. Continue stirring and adding in 1 cup of stock at a time until all liquid has been absorbed and rice is tender. If you need more liquid add water until rice is cooked through.
  7. Serve with either slices or grated parmesan cheese on top.

Nutrition

  • 4