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.
Carol says
Delicious! Have made this numerous times
Chrissy says
Oh my goodness I haven’t cooked risotto for so long and this is by far the best I’ve made yet! A yummy recipe and the only change I made was instead of wine I added 100ml more chicken stock!
Ali McK says
Simple to make and turned out yummy. I left out the onion. I used tasty cheese because I didn’t have Parmesan unfortunately. I also only had Jasmin rice which was fine, not quite the same but still delicious.
KJ says
I made this for dinner tonight (no avocado & finished off with some truffle oil) it was delicious & soo easy. Just what I needed before my tiny gremlins came rolling in with their big emotions. I don’t have a thermo server so just warmed my Le Creuset & left it in there.
Lauren Matheson says
So glad you enjoyed it! I love the idea of adding truffle oil 🙂
Wendy says
I've made this a few times. Absolutely love it. I added bacon with the sauteing of the onion and garlic. Usually add frozen peas 4mins before the finishing of cooking time. I have a TM31 and it takes a bit longer than 18mins - nearly 30mins but we'll worth it. This will be a regular during winter. Thank you thermobliss!
Lucy says
Fantastic! We're so happy you like it!
Martha says
Hi, how much water is needed for Step 6?
Tash says
The mention of water is from the old version of the recipe which used chicken stock powder and 700g water to make up 700g chicken stock liquid. There wouldn't be any extra water required 🙂
Trent Prince says
may i ask what MC off means?
Tash says
This means to remove the Measuring Cup (MC) during the cooking step 🙂
Kylie says
Thank you for this recipe, I made it tonight and it was perfect!