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ONE POT CREAMY GARLIC CHICKEN & MUSHROOM RISOTTO

Serves 4 to 5

Ingredients:

  • Butter, 20 grams
  • Onion,1 (diced)
  • Minced Garlic, 2 tablespoons
  • Mini Portobello Mushrooms, 4 (diced)
  • Chicken Thighs, 4 (cut into bite sizes)
  • Arborio Rice, 1.5 cups (uncooked and not to rinse)
  • Clear Chicken Broth, 500ml
  • Baby Spinach Leaves, 200 grams
  • Shredded Parmesan Cheese, 5 tablespoons
  • Black Pepper, to taste

 

Instructions:

  1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat butter over low heat and sauté diced onions and minced garlic.
  2. Add diced mushrooms and chicken chunks, and stir fry for 3 minutes. Add arborio rice and clear chicken broth, and bring contents to a boil (no need to simmer).
  3. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot to cook for 30 minutes.
  4. After 30 minutes, place the inner pot back onto the stove. Stir in baby spinach leaves and shredded Parmesan cheese, and mix well.
  5. Before serving, garnish with more shredded Parmesan cheese and black pepper, to taste. 

 

After 30 minutes: 

After 30 minutes3

Stir in baby spinach and shredded cheese: 

Stir in shredded cheese2

 

Notes:

  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

 

Photos and recipe courtesy of Thermos Singapore team.