Chicken and Mushroom Risotto by Jo Whitton

Ingredients:

1 clove garlic
1/2 of an onion
2 Tbsp (30g) olive oil
200g cubed chicken breast
180g sliced mushrooms
350g arborio rice
2 tbsp vege stock concentrate (or some stock powder)
100ml white wine
900ml water
60g fresh parmesan
 

Traditional Method:

Bring water and stock to boil in saucepan over high heat. Reduce heat to low and simmer on back burner. Meanwhile, finely chop onion and garlic. In large, heavy saucepan, heat oil over medium heat, add onion, garlic, chicken & mushrooms, and cook, stirring, for 5 minutes.  Add rice and continue to cook, stirring, for 1 minute. Add wine and cook for 2 minutes, or until wine evaporates.  Reduce heat to low and add one ladle of stock, stirring with wooden spoon until all liquid has been absorbed. Repeat with remaining stock until all is absorbed. (Takes about 20 minutes.) Season with salt and pepper, and serve with freshly grated parmesan.
 

Thermomix Method:

Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds.  Scrape down sides, add oil and chicken, and saute for 4 minutes, 100°, reverse speed soft. Add remaining ingredients and cook for 16 minutes, 100°, reverse, speed 1.5. Immediately pour into serving dish and cover for 5 minutes or so, to allow juices to soak in. Rinse out bowl, place cubed parmesan in clean bowl, and grind on speed 9 for 10 seconds.  Sprinkle over risotto and serve.