Chicken and Green Asparagus Risotto

Thermomix recipe: Chicken and Green Asparagus Risotto. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 medium onion (approx. 100g), peeled
• 1 bunch green asparagus (approx. 500g), tough ends trimmed, cut into 3 cm pieces, tips reserved
• 300 g Arborio rice (or other risotto rice)
• 200 g chicken breast fillets (aiguillettes), cut into bite-sized pieces
• 20 g olive oil, plus extra for pan-frying chicken
• 200 ml dry white wine
• 800 ml hot chicken stock (plus extra if needed)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 50 g crème fraîche épaisse (or mascarpone)
• 100 ml white Martini (optional)
• 50 g grated Parmesan cheese, plus extra for serving

Instructions

1. Place 500 g water into the mixing bowl. Place the asparagus pieces (excluding the tips) into the simmering basket and the asparagus tips into the Varoma dish. Set Varoma into position. Steam 15 min / Varoma / Speed 2. Carefully remove Varoma and simmering basket and set aside. Empty the mixing bowl.
2. Add the peeled onion to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 20 g olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
4. Add the Arborio rice to the mixing bowl. Sauté 2 min / 120°C / Speed 1 / Reverse. Ensure the measuring cup is removed and the simmering basket is placed on the lid to prevent splatter.
5. Add the white wine to the mixing bowl. Cook 1 min / 100°C / Speed 1 / Reverse. Ensure the measuring cup is removed and the simmering basket is placed on the lid to prevent splatter.
6. Add the hot chicken stock, salt, and pepper to the mixing bowl. Insert the butterfly whisk. Cook 16 min / 95°C / Speed 2 / Reverse. Ensure the measuring cup is removed and the simmering basket is placed on the lid to prevent splatter.
7. While the risotto is cooking, heat a frying pan with a little olive oil over medium-high heat. Add the chicken breast pieces and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Set aside, covered.
8. After 8 minutes of risotto cooking, pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash more hot stock if the mixture seems too dry. Continue cooking.
9. Add the crème fraîche (or mascarpone) and the optional white Martini to the mixing bowl. Cook 2 min / 90°C / Speed 2 / Reverse.
10. Add the steamed asparagus pieces (not the tips) and 50 g grated Parmesan cheese to the mixing bowl. Gently mix 30 sec / Speed 1 / Reverse. Remove the butterfly whisk.
11. Serve the risotto immediately in deep plates, topped with the pan-fried chicken and decorated with the reserved asparagus tips. Garnish with extra grated Parmesan if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.