Updated: Apr 30
Hey Everyone! How's the summer so far? ☀️☀️
From our end, everything's been well considering ....
The Husband and I have been working non-stop while Baby Girl has been enjoying being in the countryside. Oh and by the way, there's a new addition to our French family - our baby niece and guess what? The Husband was chosen to her Godfather. I'm so jealous!❤️❤️
The other day I was missing Baby Girl a little more than usual, so I thought I would make some Risotto. This is one of her favourite dish ever. But let's be honest, Risotto is not the easiest thing to make. Actually, it's not really hard, but just very time-consuming. All that constant stirring. You know what I mean.
But I found a solution for that with my Thermomix aka kitchen helper. That thing has made cooking Risotto a breeze. I just basically put the ingredients in and wait for it to indicate that it's ready. On a busy working day, it's a win-win. Baby Girl gets her Risotto and I can do other things while the Risotto is cooking.
I took this recipe from the Cookomix website (click here). I made some changes here and there, especially with replacing some ingredients.
Chicken and Mushroom Risotto
60g grated parmesan
2 peeled shallots (big), 3 if small
2tbsps olive oil
300g chicken breast, cubed
250g sliced mushrooms 1 pinch salt
1 pinch black pepper
250g risotto rice
200g white wine
1 chicken broth cube
1 pinch minced parsley
Add the shallots to the Thermomix and mix 5 sec. / speed 5.
Scrape the sides of the Thermomix.
Add the olive oil and cook for 4 mins. / 100°C/ soft speed.
Add the chicken, mushrooms, salt, and black pepper. Cook for 10 mins. / 100°C/ reverse / soft speed.
Add the risotto rice and white wine. Cook for 5 mins. / 100°C / reverse / soft speed.
Add the water and the chicken broth cube. Cook for 16 mins. / 100°C / reverse / soft speed.
Add the cream and the parmesan cheese. Mix for 1 min. / reverse / soft speed.
Sprinkle with parsley. Let it rest for 5 minutes.
Serve and enjoy! 😊