So, here is an alternative that I offer for such customers. It is a tweak on the Mushroom Risotto and has such a different flavour. Great for those that really enjoy a bit of meat in their meals and not a big dent in the weekly budget.
It is a real winner in my house and one of the dishes that Miss A (the fussy eater) approves of. She will eat it everytime I make it so I'm happy with that. Miss I loves it because she's not a fan of mushrooms and this has lots of flavour for her mature (4.5yr old) palette! Enjoy xx
100 grams parmesan cheese (block), cut into 2cm cubes
1 brown onion, peeled & halved
60 grams olive oil (or 30grams + 30grams butter)
1 chorizo sausage, skin removed, halved lengthways & sliced into small pieces
320 grams italian arborio rice
100 grams white wine
1 tablespoon TM vegetable stock concentrate
320-350 grams chicken thigh, cut into 3cm pieces (~ 4 small thighs)
720 grams water
100-200 grams baby spinach /rocket leaves
1. Place cheese into TM bowl and grate 20secs/ speed9. Set aside for later.
2. Rinse out bowl to ensure the cooking of the risotto does not burn later.
3. Place onion into TM bowl and chop 3secs/ speed 6. Scrape down sides of bowl.
4. Add oil and saute 3mins/ varoma/ reverse/ speed 1.
5. Meanwhile, prepare chorizo.
6. Scrape down sides of bowl and give the bottom of the TM bowl a stir to ensure no food is sticking to the bottom. Add chorizo to TM bowl and saute 2mins/ varoma/ reverse/ speed 1. Scrape down sides of bowl.
7. Add rice and manually stir through rest of the food. Saute 3mins/ varoma/ reverse/ speed 1. At the 1.5min mark, pour in wine (through the hole in the lid) and continue sautéing.
8. Add in stock concentrate, chicken & water. Note, you'll be very close to the 'max' mark in the TM bowl. Cook 15mins/ 100C/ reverse/ speed1.
9. While this is cooking, place spinach or rocket leaves into bottom of ThermoServer.
10. When risotto has finished cooking, pour into ThermoServer and sprinkle over some reserved parmesan. Rest for a further 5 mins.
11. Stir the risotto so that the leaves are throughout and serve piping hot with extra parmesan sprinkled on top.
Bon Appetit xx
Tip: I like to skin the chorizo sausage as I find it does not 'catch' on the blades. It is not 100% necessary but I think it makes for a better result.