Chicken, Spinach and Leek Risotto

Ingredients

• 100 g Parmesan cheese (cut in pieces (2 cm))
• 2 garlic cloves
• 150 g leeks (cut in pieces)
• 40 g olive oil
• 300 g risotto rice (e.g. Arborio, carnaroli)
• 60 g white wine
• 350 g chicken breasts (diced (3 cm))
• 600 g water
• 1 tsp chicken stock paste (heaped, homemade; or 1 crumbled chicken stock cube)
• 3 sprigs fresh thyme (leaves only)
• 0.5 tsp salt
• 0.25 tsp ground black pepper
• 100 g fresh baby spinach
• 30 g unsalted butter (diced)

Steps

1. 1

   Place Parmesan cheese into the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

2. 2

   Place garlic and leeks into the mixing bowl and chop 5 sec/speed 5.

3. 3

   Scrape down the sides of the mixing bowl with the spatula. Add olive oil and sauté 3 min/120°C/speed 1.

4. 4

   Add risotto rice and sauté 3 min/120°C/reverse/speed 1 without the measuring cup.

5. 5

   Add white wine and sauté 1 min/120°C/reverse/speed 1 without the measuring cup.

6. 6

   Add diced chicken breasts, water, chicken stock paste, thyme leaves, salt, and pepper. Scrape the bottom of the mixing bowl with the spatula to loosen the rice, then cook 12-13 min/100°C/reverse/speed 1, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.

7. 7

   Transfer the risotto into a large bowl or a thermal serving bowl (e.g. Thermoserver).

8. 8

   Add fresh baby spinach, diced butter, and the reserved grated Parmesan cheese.

9. 9

   Stir well with the spatula to combine and allow the spinach to wilt. Let the risotto rest for 2-3 minutes before serving.

Notes

If using a chicken stock cube, ensure it is crumbled before adding. For best results, use a Thermoserver to rest the risotto, which helps achieve the perfect creamy consistency.

Nutrition per serving

• main
• dinner
• risotto
• chicken
• spinach
• leek
• Thermomix
• one-pot