THERMOMIX CHICKEN AND SWEET POTATO RISOTTO
INGREDIENTS
1 leek - washed and chopped into chunks
3 cloves garlic
drizzle olive oil
1 tbs tomato paste
550g filtered water
300g short grain rice
2 tsp bone broth paste
1/4 tsp chilli powder
1 tsp turmeric
250g sweet potato - chopped into small chunks
himalayan sea salt
400g chicken thigh - chopped into bite sized chunks
1 cup frozen peas.
METHOD
Place leek and garlic into TM bowl and chop for 5 seconds on speed 7.
Add oil and saute 100 degrees for two minutes on speed 1.
Insert butterfly attachment.
Add tomato paste, water, chilli, turmeric, stock paste, sweet potato and 2 tsp himalayan sea salt.
Cook for at 100 degrees for 5 minutes on reverse speed soft.
Add rice and chicken and cook at 100 degrees for 22 minutes on reverse speed soft.
Empty risotto into a large bowl and stir through frozen peas.
Top with parmesan cheese or nutritional yeast if desired.