Spanish Risotto

Recipe converted by Janet Rowe – Customer VIC  from Risottos of the World

2 Tblsp Olive Oil

2 Tblsp Mild Paprika

1/4 tsp chilli flakes (we left this out)

1 tspn tumeric

2 onions

4 cloves of garlic

500g skinless chicken pieces

400g arborio rice

180ml white wine

900 ml water

1 tbspn vegie stock concentrate

2 tbsp tomato paste

Place Garlic in TM and chop for 5 seconds at speed 8.

Add paprika, chilli, tumeric and oil. Saute for 1.5 minutes @ 100 degrees, speed 2.

Add onions and chop for 5 sec on speed 8.

Add diced chicken and cook on reverse speed soft for 6 minutes.

Add rice and mix at reverse speed 2 for 30 seconds.

Add wine. Cook @ 100 degrees for 3 minutes reverse speed 2.

Add water, tomato paste and vegie stock and cook for 15 minutes on 100deg reverse speed 1.

Serve immediately.

3 Comments »

  1. avatar Heath Says:

    Hey Steph, sounds like a great recipe, one question. In the last step it says “Cook for 15 minutes reverse speed 1.” At what temprature would that be? (100°?)

  2. avatar Steph Says:

    Sorry Heath,

    Have amended it to reflect the 100 deg that was missing!
    Cheers Steph

  3. avatar Lisa Says:

    My family loved it. Cooked it three minutes longer to absorb more of the stock. Nicely balanced yet simple flavours. Omitted the chichen as was to serve this as a side dish for spanish chicken. Added parsley at the end.

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