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  3. Leftover Chicken, Mushroom and Thyme Risotto

Leftover Chicken, Mushroom and Thyme Risotto

A simple risotto made with leftover roast chicken, mushrooms and thyme. Use any kind of mushrooms you have, but portobello and porcini work well together.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.424SI Cooking Chef XL KCL95.424SI

Ingredients

Servings: 4
Makes: 1

1.5 Tbsp olive oil
150 g onions, finely diced
5  garlic cloves, crushed
400 g risotto rice
80 g white wine
1000 g chicken stock, hot
200-300 g cooked chicken, cut into 2-3 cm pieces
1 Tbsp fresh thyme, leaves only
200 g mushrooms, finely sliced
20 g dried porcini mushrooms, soaked in boiling water, drained
100 g Parmesan, grated
  salt, as needed
  black pepper, as needed

To serve
  Parmesan, as needed, grated
  extra virgin olive oil, as needed


Instructions

STEP 1/4

Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add onions and garlic.
Heat for 3 minutes at 110ºC, speed Stir 1.

STEP 2/4

Add risotto rice.
Cook for 5 minutes at 110ºC, speed Stir 1.
Add wine.
Cook for 5 minutes at 105ºC, speed Stir 1.

STEP 3/4

Add hot stock, cooked chicken and thyme.
Cook for 15 minutes at 105ºC, speed Stir 2.

STEP 4/4

Add mushrooms.
Cook for 5 minutes at 90ºC, speed Stir 2.
Add Parmesan, salt and pepper.
Cook for 3 minutes at 90ºC, speed Stir 1.

 

To serve
Season well and serve with grated Parmesan and a drizzle of extra virgin olive oil.

  1. Back to homepage
  2. Recipes
  3. Leftover Chicken, Mushroom and Thyme Risotto

Leftover Chicken, Mushroom and Thyme Risotto

A simple risotto made with leftover roast chicken, mushrooms and thyme. Use any kind of mushrooms you have, but portobello and porcini work well together.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
Kenwood
lorem ipsum
Servings:4
Makes:1

Ingredients


1.5 Tbsp olive oil
150 g onions, finely diced
5  garlic cloves, crushed
400 g risotto rice
80 g white wine
1000 g chicken stock, hot
200-300 g cooked chicken, cut into 2-3 cm pieces
1 Tbsp fresh thyme, leaves only
200 g mushrooms, finely sliced
20 g dried porcini mushrooms, soaked in boiling water, drained
100 g Parmesan, grated
  salt, as needed
  black pepper, as needed

To serve
  Parmesan, as needed, grated
  extra virgin olive oil, as needed

This recipe is prepared with: lorem ipsum KCL95.424SI

Instructions

STEP 1/4

Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add onions and garlic.
Heat for 3 minutes at 110ºC, speed Stir 1.

STEP 2/4

Add risotto rice.
Cook for 5 minutes at 110ºC, speed Stir 1.
Add wine.
Cook for 5 minutes at 105ºC, speed Stir 1.

STEP 3/4

Add hot stock, cooked chicken and thyme.
Cook for 15 minutes at 105ºC, speed Stir 2.

STEP 4/4

Add mushrooms.
Cook for 5 minutes at 90ºC, speed Stir 2.
Add Parmesan, salt and pepper.
Cook for 3 minutes at 90ºC, speed Stir 1.

 

To serve
Season well and serve with grated Parmesan and a drizzle of extra virgin olive oil.

Notes