100g Parmesan Cheese cubed
1 garlic clove
50g Olive oil
400g Arborio rice or short grain
4-5 tsps commercial chicken stock powder (or use homemade stock)
1 chicken breast cooked in butter in frypan.
1 tblspn finely sliced basil
Frozen peas, to your liking.
Place Parmesan into TM bowl, Grate for 10 seconds on speed 9. Transfer to another bowl and set aside.
Place onion and garlic into TM bowl and chop for 3sec on speed 7
Add oil and sauté for 2min at 100 ̊C on speed 1
Add rice, water and stock cook for 16 minutes at 100 ̊C on reverse, speed 1.5
Whilst this is happening you can brown your chicken in your pan with butter until nicely golden. Cut up chicken and place into food warmer with basil and peas. Pour cooked risotto over the top with half to three quarts of the cheese and combine seal for up to 15 mins or until desired consistency is reached.
Yummy hope you like Vicky Cassidy