Thermomix Apricot Chicken Risotto


Serves 4


Fresh herbs, thyme or parsley

2 cloves garlic, peeled

1-2cm piece fresh ginger, peeled

½ medium onion

40g oil

100g carrot, cut in rings

400g-500g apricot nectar

400g-500g chicken thigh fillets, cubed

300g water

1 tablespoon THERMOMIX Vegetable Stock Concentrate

300g Arborio Rice

Salt and pepper to taste

50g frozen peas


How to

  1. Place  fresh herbs, garlic, ginger and onion into TM bowl. Chop for 5-7 seconds on speed 7.
  2. Add oil and sauté for 2 minutes  at 100C on speed 1.
  3. Add carrots and capsicum. Chop for 3 seconds  on speed 7.
  4. Insert Butterfly. Add chicken and 50g nectar. Cook for 2 minutes at 100C on Reverse + speed soft.
  5. Add remaining nectar, water, stock, rice, salt and pepper . Cook for 17 minutes at 100C on Reverse + speed soft.
  6. 6.      Add peas 2 minutes before the end of cooking time. Pour into Thermoserver or insultated serving bowl and allow to rest for up to 10 minutes.  This helps with the continued absorption of the rice.

Other info

Prep time: 5 minutes   Cooking time: 21 minutes

TIP! Don’t use more chicken or vegetables than suggested as the machine is already working to it’s full capacity. Don’t overload your Thermie!

Reference: Everyday Cooking… For Every Family Thermomix