Our Chicken & Mushroom Risotto is the perfect family meal! Add some avocado and baby spinach for a delicious finish!
Whether you’re new to using a Thermomix or an experienced pro, there’s no denying how amazing it is when it comes to making risottos. Yep, kiss goodbye to standing over a stovetop stirring, stirring, stirring… and say hello to the easiest fuss-free dinners going round!!
And speaking of delicious dinners, here is our favourite Chicken & Mushroom Risotto recipe! It’s packed full of flavour and is so quick and easy to make.
I like to add avocado and baby spinach to my risotto, but sun-dried tomatoes, asparagus and bacon are also yummy additions. OR you can leave it nice and simple as chicken and mushroom!
For more yummy Thermomix risottos, check out our new Chorizo, Tomato & Baby Spinach Risotto, our Chicken, Leek & Sweet Corn Risotto, or our Lemon Risotto with Asparagus, Cherry Tomatoes and Prosciutto…. YUM!!!
Chicken and Mushroom Risotto
Our Thermomix Chicken & Mushroom Risotto is the perfect family meal! Add some avocado and baby spinach for a delicious finish!
Ingredients
- 45 g parmesan cheese
- 1 brown onion, halved
- 1 tsp minced garlic
- 40 g butter
- 40 g olive oil
- 320 g arborio rice
- 100 g white wine
- 3 tsp chicken stock powder
- 350 g thinly sliced chicken thighs
- 200 g sliced mushrooms
- 700 g water (or however much takes you to the fill line - do not fill past this line)
- 1 avocado, chopped
- 80 g baby spinach leaves
- extra parmesan, to serve
Instructions
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Place the parmesan cheese into the Thermomix bowl. Grate on Speed 9, 8 seconds. Remove and set aside. Wash and dry the Thermomix bowl.
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Add the halved onion and chop of Speed 5, 4 seconds.
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Add the minced garlic, butter and olive oil and saute 3 minutes, Varoma, Speed 1, Reverse (MC off).
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Insert the butterfly and add the arborio rice. Mix 1 minute, Varoma, Speed 1, Reverse (MC off).
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Add the wine and mix 2 minutes, Varoma, Speed 1, Reverse (MC off).
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Add the chicken stock powder, sliced chicken thighs, mushrooms and water (do not fill past the 'fill line'.
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Cook 18 minutes, 100 degrees, Speed, 1, Reverse with the rice basket on top to stop any splatters.
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Pour into the Thermoserver, stir through the parmesan, avocado and baby spinach and allow to thicken for 10 minutes.
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Serve with extra parmesan cheese.
Comments 14
Delish! Quick fix for my hungry males to take to work on building site! Keen to try your other risotto recipes. Thank You!
Author
Yay!! Thank you so much! xx
Could you please advise what the equivalent of fresh stock would be to the powder measurement? Thank you!
Author
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
Hi. Wondering if I could used normal Jasmine rice or Red rice for this recipe?
Author
Hi Sue, this works best with arborio rice 🙂
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?
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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.
can this recipe be doubled?
Hi Annie, Unfortunately you can’t double this recipe as it would exceed the maximum line of your Thermomix bowl x
Was so easy and tastie
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
Author
Oh thank you so much for taking the time to comment! We’re so glad you enjoyed the risotto! xx