Mushroom & smoked chicken risotto

I decided that the next thing I would try in my Thermomix was the risotto in the cook book that came with the machine. Risotto is one of my favourites and I thought that it would be a good test of it for me. I would have liked to have tested it with one of my favourites, either the pumpkin or beetroot risottos, but I decided that I would stick with the one in the book this time. 

I used leek in it instead of onion and I sliced that myself however it did get caught around the butterfly blade. I would probably just use onion next time. I also added extra garlic, thyme and some chopped smoked chicken breast at the end. I didn't think that it was quite as creamy as I seem to get it on the stove. However, I haven't made risotto in a while so the rice has been sitting in the cupboard for a while. I am not sure if that would make a difference though. It was still very good and I enjoyed it quite a bit. I will try some a pumpkin one next.

Mushroom & smoked chicken risotto

50 g Parmesan cheese, cubed 

1 leek, finely sliced 

2 cloves garlic, crushed

2 tbsp thyme leaves (I would put more in next time) 

50 g olive oil 

350 g arborio rice

100 g white wine 

2 tsp chicken stock powder (I haven't made the tm stock concentrate yet) 

200 g sliced mushrooms

1100 g water 

1 smoked chicken breast, cubed

20 g butter 

Pulverise parmesan for 10 seconds on speed 9 and set aside. 

Add leek, garlic, thyme and oil and sauté for 2 minutes at 100 C on speed 1 with MC off. 

Insert butterfly. Add rice and wine to bowl and sauté for 2 minutes at 100 C on Reverse + soft. 

Add stock, mushrooms and water and cook for 15 minutes at 100 C on Reverse + soft. 

Add chicken and cook for 2 minutes at 100 C on Reverse + soft. 

Season to taste and add parmesan and butter.