Apricot chicken risotto

Step 1

Place thyme, parsley, garlic, ginger (optional) and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 2

Add oil and sauté 3 min/120°C/speed 1.

Step 3

Add carrot and capsicum and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Insert butterfly whisk. Add chicken, apricot nectar, water, stock paste and rice and cook 17 min/100°C//speed 1. Remove butterfly whisk.

Step 5

Add peas and season with salt and pepper, then cook 4 min/100°C//speed 1. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Rest for approx. 5 minutes before serving.