Our Thermomix Chicken & Mushroom Risotto with avocado, baby spinach and parmesan is the perfect family meal! Have dinner on the table in just 30 minutes.
It's no secret that the Thermomix makes the BEST risottos... and unlike stove-top risottos, there's no need to stand over the pot and serve. Just set and forget!
Whether it's a delicious Seafood Marinara Risotto, a classic Pumpkin and Bacon Risotto or this Chicken & Mushroom Risotto, you can be guaranteed that a delicious family dinner will be ready to eat in no time!
Why You're Going To Love This Risotto
- Quick & Easy - Have dinner on the table in just 30 minutes!
- Midweek Dinner - The whole family will love this simple meal.
- Versatile - Mix and match with the ingredients you already have on hand at home. Don't have chicken thighs? Use chicken breast! Don't like mushrooms? Leave them out!
- Freezer-Friendly - Pop any leftovers in the freezer for a quick grab and reheat dinner on a busy night.
What You Need
Just a handful of basic ingredients are needed to make this Thermomix Chicken & Mushroom Risotto!
Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Parmesan Cheese - A risotto just wouldn't be a risotto without lots of parmesan cheese. I like to stir half of the grated parmesan through the risotto and sprinkle the rest of the top when serving. Add extra parmesan if you like!
- Onion & Garlic - Choose a brown onion for this recipe. Use either pre-minced garlic or mince your own fresh cloves.
- Butter & Olive Oil - For sauteing.
- Arborio Rice - The classic variety of rice used in risotto.
- White Wine - The wine cooks out when the risotto is cooking so it's perfectly fine for the whole family to eat. If you prefer, you can substitute the white wine with extra chicken stock liquid (however, I highly recommend using white wine for the best results).
- Chicken Stock Liquid - Use 700g store-bought liquid chicken stock or make your own by adding 3 teaspoons of chicken stock powder to 700g water. Alternatively you can use your own homemade chicken stock paste mixed with 700g water.
- Chicken - Use chicken thighs (or substitute with chicken breasts).
- Mushrooms - Slice the mushrooms before adding to the Thermomix.
- Avocado & Baby Spinach - Stir chunks of avocado and fresh baby spinach through the risotto while it's resting.
Step By Step Instructions
It takes just a few minutes to prepare this classic Thermomix Chicken & Mushroom Risotto!
Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Grate The Parmesan
Place the parmesan cheese into the Thermomix bowl and grate finely.
Set aside (there's no need to wash the bowl).
Step 2 - Saute
Chop the onion and then add the garlic, butter and oil and saute.
Step 3 - Add The Rice
Insert the Butterfly attachment and add the arborio rice.
Saute.
Step 4 - Add The Wine
Add the wine to the bowl and cook.
Step 5 - Cook The Risotto
Add the chicken stock liquid, chicken and mushrooms.
Note: Do NOT exceed the MAX line. If you are nearing the MAX line, omit some of the chicken stock liquid.
Cook for 18 minutes.
Step 6 - Allow The Risotto To Rest
Pour the risotto into a ThermoServer or similar insulated stainless steel container.
Stir through half of the grated parmesan, as well as the baby spinach and the avocado.
Serve with extra grated parmesan.
Expert Tips & FAQ
Yes, absolutely! I prefer to use chicken thighs as they stay tender when cooked, but chicken breasts can be used instead.
If you don't like mushrooms, there's no need to put them into the risotto. Simply omit them from the recipe.
It's important to allow the risotto to rest for 10 minutes before serving. After cooking, the risotto will be quite liquidy. The risotto will thicken when resting.
A ThermoServer is the perfect thing for resting your risotto and allowing it to thicken. You can use the Thermomix branded ThermoServer or any brand of insulated stainless steel container.
Store leftover risotto in the fridge for up to 1-2 days. Reheat throughly before consuming.
Freeze any leftover risotto in an airtight container for up to 3 months.
More Thermomix Risotto Recipes
We LOVE making risotto in the Thermomix! Here's a few more of our favourites:
- Chorizo, Tomato & Baby Spinach Risotto - A flavour packed risotto that the whole family will love!
- Chicken, Leek & Sweet Corn Risotto - This is a favourite with toddlers through to adults.
- Lemon Risotto with Asparagus, Cherry Tomatoes and Prosciutto - I love to make this recipe when we're having guests over as it looks fancy but it's SO easy!
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Chicken and Mushroom Risotto
Ingredients
- 45 g parmesan cheese
- 1 brown onion halved
- 1 teaspoon minced garlic or 1 fresh garlic clove, minced
- 40 g butter
- 40 g olive oil
- 320 g arborio rice
- 100 g white wine
- 350 g chicken thighs thinly sliced
- 200 g mushrooms sliced
- 700 g chicken stock liquid
- 1 avocado chopped
- 80 g baby spinach leaves
- extra parmesan to serve
Instructions
- Place the parmesan cheese into the Thermomix bowl. Grate for 8 seconds, Speed 9. Remove and set aside. Wash and dry the Thermomix bowl.
- Add the halved onion and chop for 4 seconds,Speed 5.
- Add the minced garlic, butter and olive oil and saute for 3 minutes, Varoma, REVERSE, Speed 1 (MC off).
- Insert the butterfly and add the arborio rice. Mix for 1 minute, Varoma, REVERSE, Speed 1 (MC off).
- Add the wine and mix for 2 minutes, Varoma, REVERSE, Speed 1 (MC off).
- Add the chicken stock liquid, sliced chicken thighs and mushrooms (do NOT fill past the 'MAX line'.)
- Cook for 18 minutes, 100 degrees, REVERSE, Speed 1, with the MC removed but the rice basket on top to stop any splatters.
- Pour into a Thermoserver, stir through the parmesan, avocado and baby spinach and allow to rest for 10 minutes. Note: the risotto will thicken during this time.
- Serve with extra parmesan cheese.
Helen says
I have made this recipe several times now and it never disappoints, family and friends enjoy it, as do I , love tasty easy things to make. Thanks.
Lucy says
We're so glad you like it!!
Reanne Kwok says
Just made this recipe, does fill line mean max line? Anyway I’ve filled the water to the line before the max line and now I got a risotto soup, very watery. Pls help
Lucy says
Hi Reanne, the risotto will continue to thicken after cooking (it's best to leave it in a ThermoServer for at least 10 minutes before serving).
Isabel says
What is the fill line please?
Lucy says
The max line inside your bowl 🙂
Ali says
Hi just wondering why you use butterfly in this one but not other risotto?
Lucy says
Hi Ali, I just find that this recipe works best with the butterfly (you can not use it if you prefer, of course).
Kristen says
When would I add bacon into this? And how much?
Lucy says
You sure can! Add it at the same time as the garlic, butter and olive oil. xx
Natasha says
Hi can this recipe be used in a TM31?
Lucy says
Absolutely! Just make sure that at no stage you go over the max/fill line xx
Sharon Gray says
Could I omit the mushrooms as we don’t eat them? Would I need to substitute with something else perhaps?
Lucy says
Hi Sharon - absolutely! You can just leave them out without substituting. xx
Cath says
I've never commented on a recipe before but this one was fab and I'll definitely make again. I increased the rice and chicken and cook time by 2 mins to feed 5. I also used chicken breast and it didn't dry out and added fresh thyme during cooking. Thanks
Lucy says
Oh thank you so much for taking the time to comment! We're so glad you enjoyed the risotto! xx
Mel says
Was so easy and tastie
Annie says
can this recipe be doubled?
Lauren Matheson says
Hi Annie, Unfortunately you can't double this recipe as it would exceed the maximum line of your Thermomix bowl x
SB says
Just made the risotto and followed the recipe to the letter. Sorry but it is gluggy and the rice and chicken are pretty shredded and can’t even find the mushrooms anymore. Should the last cooking instruction be cook 18 minutes 100 degrees speed 1 reverse and more liquid.
Ben Huxham says
Hi,
I've been trying to make this sans chicken but the risotto grains don't quite turn out properly. A bit gluggy. Do I add more water, or more rice, to substitute for the loss of chicken juices?
Holly says
This happened to me also. It was thick upon finishing, not liquidy as I expected and thickening upon resting. Flavour is perfect. I'm hoping if I reheat with some added water it will improve. I followed the recipe to a T so not sure what went wrong
Sue says
Hi. Wondering if I could used normal Jasmine rice or Red rice for this recipe?
Lucy Mathieson says
Hi Sue, this works best with arborio rice 🙂
Sophia says
Could you please advise what the equivalent of fresh stock would be to the powder measurement? Thank you!
Lucy Mathieson says
Hi Sophia, do you mean the stock concentrate that you make in your Thermomix? If so, 1 tsp of stock powder = 1 tbs homemade stock. xx
Judy Thomas says
Delish! Quick fix for my hungry males to take to work on building site! Keen to try your other risotto recipes. Thank You!
Lucy Mathieson says
Yay!! Thank you so much! xx