My First Risotto-Apricot Chicken Risotto, in the Thermomix

Hello Dear Reader,

Well, it's only taken nearly 52 years but I have finally not only ate my first risotto, but I actually made one. I don't know why I have never had one, somehow a risotto just didn't appeal to me. Of course now that I've actually made, all I can say is that I have been missing out. Remember a few years ago the skit about "Hot, Wet, Rice" well that is how I imagined it to be, but they didn't tell you about the flavour that that hot, wet, rice carried!

This risotto recipe is made in the Thermomix and is E-A-S-Y, I mean super duper easy, there is non of the spooning hot stock into a slowing bubbling buttery rice mixture, absolutely non of that. It's basically add everything to the bowl, press play and walk away. The other reason this one appealed to me so much is that my darling Mum used to make, a very retro, Chicken in Apricot Nectar and she always served hers with rice and peas, I just loved it. This recipe has all those elements so it is no wonder that I love it.

Are you ready?

Ingredients for Apricot Chicken Risotto, clockwise from top-500 grams of chicken thigh fillets cut into 3 cm cubes, 300 grams of water, 1x 400 gram can of apricot nectar, 1 teaspoon dried thyme, 1 1/2 teaspoon of veggie stock concentrate, 80 grams of frozen green peas, a good handful of parsley, 1 onion, cut in half, 2 garlic cloves, peeled, 2 cm piece of ginger, peeled, 1 medium carrot, peeled and cut into pieces, 1 small red capsicum cut into pieces and 300 gram of arborio rice

To the TM bowl add the thyme, parsley, onion, garlic and ginger and chop for 3 seconds/speed 7

Add a splash of oil and sauté for 3 minutes/speed 1 

Now add the carrots and capsicum

And chop for 3 seconds/speed 7

Insert the butterfly whisk, add chicken, apricot nectar, water, stock paste and rice and cook for 17 minutes/100 C/reverse/speed 1

Remove butterfly whisk

Now add peas and cook for a further 4 minutes/100 C/reverse/speed 1

Pour and scrape into a large serving dish and dinner is done

Apricot Chicken Risotto

I loved this dish, so much, the flavour is wonderful, the texture is just right, as in, it's not at all glue-y, like I thought it would be, it is silky and rich. Dinner is on the table in under 45 minutes and except for a little prep work at the beginning, is totally hands off, what is not to love?

What is your favourite Risotto and why?

Have a lovely day,

💕Fi

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