Apricot Chicken Rissotto

Method:

Place thyme, parsley, ginger, garlic and onion into mixing bowl and chop for 3 sec / speed 7. Scrape down sides of bowl.

Add oil and saute 3 mins /varoma / speed 1.

Add carrot and capsicum and chop 3 sec, speed 7. Scrape down sides of bowl.

Insert butterfly, add chicken apricot nectar, water, stock and rice and cook 17 minutes / 100° / reverse / speed 1. Remove butterfly.

Add peas and cook 4 mins /100° / reverse / speed 1.

Pour into thermoserver and allow to rest for 5 mins before seasoning to taste and serving.

Ingredients:

2 sprigs fresh thyme, leaves only
2 sprigs flat leaf parsley, leaves only
2 garlic cloves
1cm cube ginger (optional)
1/2 brown onion
40g olive oil
100g carrot, roughly chopped
120g red capsicum
400 -500g chicken thigh fillet, cut into 3cm cubes
480-500g tinned apricot nectar
300g water
1 tbls chicken stock paste
300g arborio rice
50 – 80g frozen peas
sea salt and black pepper to taste.