Nothing beats pouring a glass of wine and sitting around waiting for dinner to be served. Oh the joys of eating out every night! However, we don’t all get the chance for that to happen, but this thermomix Italian chicken risoni is the most simplest dish BUT so packed with flavour!
I think this one is definitely one that the aspiring young master chefs would love to get involved with as well.
It’s also one of those great mid week bash up meals. You know the one that has you running around at the last second because someone said they didn’t want something else, or you forgot to take some meat out of the freezer, or some kid/family emergency happened?!
This recipe is also great if you have some left over grilled chicken that you want to have something to accompany the chicken with (I would add the risoni at step 5 and just reduce the cooking time).
Amazing too, served as a side dish or accompaniment to lamb!
Inspired from Recipe Tin Eats
Ingredients
- 40g parmesan cheese, cubed
- 1 Tbsp ThermoFun Italian Herb Blend
- 3 garlic cloves, peeled
- generous handful fresh basil leaves
- 1 onion, peeled
- 1 red capsicum, quartered
- 20g olive oil
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 600g chicken thigh fillets, cubed
- 400g tin tomatoes, diced
- 300g boiling water from kettle
- 20g TM vegetable stock concentrate
- 350g risoni
Instructions
- Make Italian Herb Blend and set aside.
- Place parmesan into TM bowl and grate 10 sec / speed 9. Set aside.
- Place garlic, basil, onion, capsicum, 1 Tbsp Italian herb blend and oil into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add mustard, salt, pepper, chicken, tomatoes, boiling water and stock and cook 10 mins / 100°C / speed 1 / Reverse.
- Add risoni and cook 8 mins / 100°C / speed 1 / Reverse.
- To serve, sprinkle with parmesan cheese.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Hi,
For the Italian Chicken Risoni recipe can you use Aborio rice instead Risoni?
Hi Christine, yes that would certainly be lovely. I haven’t tried it with arborio so I’m a bit hesitant on saying how much rice to use. Maybe use the same amount as the risoni and add a bit more liquid near the end if you think it needs it. I’d love to hear how you go with it. Enjoy!
Made this tonight for a nice quick dinner. The very fussy hubby loved it – but requested chorizo in it next time. I had to remove capsicum (again fussy hubby) but added cannelloni beans which bulked it out a little and helped to thicken the sauce. Also might consider adding carrots and peas next time to put some veggies in for the 2 year old. Thanks for all the great recipes!
Thank you Rebecca! Oh you had me at chorizo! 🙂 One of my favourites!! What a great idea with padding it out with cannelloni beans!
Made this for dinner last night and loved it!!! I had mushrooms to use up so I cut the chicken back to 400g and added 200g of thick sliced mushrooms. Leftovers for easy dinner tonight YAY!
Thank you Elizabeth I’m so pleased you enjoyed it. Always a bonus to have leftovers too for a lazy dinner! 🙂
When you cook the risoni should the MC be on or off?
Lauren MC should be on. The rule is if MC not mentioned, that means it should be on. Hope this helps. 🙂