Apricot chicken risotto


Active time

15 min

Time Symbol

Total time

30 min






6 portions


· 3 sprigs fresh thyme, leaves only
· 3 sprigs fresh flat-leaf parsley, leaves only
· 2 garlic cloves
· 1 cm piece fresh ginger, peeled (optional)
· 100 g brown onion
· 40 g olive oil
· 100 g carrot, cut into pieces
· 120 g red capsicum, deseeded and cut into pieces
· 500 g boneless skinless chicken thighs, cut into cubes (3 cm)
· 400 g canned apricot nectar
· 300 g water
· 1½ tbsp Chicken stock paste (see Tip)
· 300 g Arborio rice
· 80 g frozen green peas, to taste
· 1-2 pinches salt, to taste
· 1-2 pinches ground black pepper, to taste



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.
2  Add oil and sauté 3 min/Varoma/speed 1.
3  Add carrot and capsicum and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
4  Insert butterfly whisk. Add chicken, apricot nectar, water, stock paste and rice and cook 17 min/100°C/reverse symbol/speed 1. Remove butterfly whisk.
5  Add peas and season with salt and pepper, then cook 4 min/100°C/reverse symbol/speed 1. Transfer into a ThermoServer or other large bowl and cover to keep warm. Rest for approx. 5 minutes before serving.



· Please refer to The Basic Cookbook or Everyday Cookbook for the Chicken stock paste recipe.


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