This Creamy Chicken, Pumpkin, Bacon & Baby Spinach Risotto is one of our most popular risotto recipes! A kid-friendly favourite that the whole family will love!
Risottos have always been one of my very favourite things to make in my Thermomix! Forget standing over the stove-top stirring a risotto, our Thermomix risotto recipes are so simple to make, family-friendly and any leftovers can be frozen.
What You Need
This Chicken, Pumpkin, Bacon & Baby Spinach Risotto is made from a few basic ingredients:
- parmesan cheese
- minced garlic (or 1 garlic clove)
- brown onion
- olive oil
- bacon
- chicken breast
- arborio rice
- chicken stock powder (or homemade chicken stock)
- water
- white wine (or replace with extra water)
- pumpkin (butternut, jap or kent)
- baby spinach leaves
Note: Scroll to the recipe card at the bottom for ingredient quantities and the full method.
Recipe Substitutions
This is a super versatile recipe that allows for many variations:
- use chicken thighs in place of chicken breast
- omit the bacon
- add some frozen peas in the last 2 minutes of cooking
- use rocket in place of baby spinach
- omit the white wine and replace with extra water
Recipe Tips
If you have leftover roast pumpkin (from dinner the night before!), you can use that instead of cooking pumpkin in the Thermomix. Simply cut it into small chunks and place in the ThermoServer before pouring the risotto over the top.
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.
Our Thermomix Dinners Cookbooks
If you hadn’t already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Chicken, Pumpkin & Baby Spinach Risotto
Equipment
- Thermomix
Ingredients
- 80 g parmesan cheese
- 2 tsp minced garlic or 1 garlic clove, minced
- 1 onion halved
- 30 g olive oil
- 100 g bacon chopped
- 250 g arborio rice
- 100 g white wine
- 2 tsp chicken stock powder or 1 tbs homemade chicken stock
- 300 g skinless chicken breast cubed into 2-3cm pieces
- 600 g water
- 200 g cooked pumpkin see notes
- 80 g baby spinach
Instructions
- Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.
- Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed 5. Scrape down the sides of the bowl.
- Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).
- Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).
- Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.
- Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.
- Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.
- Serve with the remaining parmesan cheese.
Notes
- use chicken thighs in place of chicken breast
- omit the bacon
- add some frozen peas in the last 2 minutes of cooking
- use rocket in place of baby spinach
- omit the white wine and replace with extra water
Comments 39
Your ingredients for this does not include onion yet the instructions says to add garlic and onion – so im guessing its one onion?
Author
Ooops!! Yes just 1! I’ll add it in now. Thank you!! π
Hi, Just wanted to thankyou. Made this for dinner tonight and it was so yummy and easy! Great Recipe π
Author
I’m so thrilled to hear that! So glad you enjoyed it!! xx
So delicious, quick & easy after a long day at work…thank you so much π
Author
So glad that you enjoyed it!
Hey lovelies! Just wondering if the recipe is total cooking time or cooking time when it reaches the temp? Sorry I’m just new to the Thermomix way of life!!!
Author
Hi Nic, it’s total cooking time! Have fun!! xx
Hi there
I notice there’s no mention of inserting the butterfly. Do you use it? Also, what’s soft speed converted to tm5 please?
Author
Hi Tena,
No you don’t need the butterfly.
The soft speed is the spoon.
π xx
Hi,
Cook the rice on speed 2 without reverse function ?
Thanks
Hi, is the step 7 NOT on reverse? Thank you.
Author
That’s right xx
Made this for dinner today and it was divine!
Author
Yay!! We love hearing lovely feedback like that!
Is the stock liquid or powder?
Author
Sorry this should have said powder – I’ve just updated the recipe. Thank you π
I made this tonight, first risotto I’ve made since getting thermie, and neither the rice or pumpkin were cooked. Should I have used hot water for the 900g of water?
Author
Hi Di, I would definitely try using hot water next time. xx
Can this recipe be halved and do I need to adjust the cooking time?
Author
Hi Rachael, we wouldnt recommend changing this recipe (the leftovers freeze great!!). xx
Seems a great reciepe. Cooking now. Took longer than expected. Pumpkin not cooked and bit slushy. We have just put it on for a bit longer now. Smells delicious thou can’t wait to try.
How would I adjust this recipe to make it for 6 people?
Hi Marion, I’d be wary of increasing this recipe as it may exceed the recommended maximum for your bowl. Sorry I can’t be of more help x
Delicious flavours – just a bit over cooked for our tasting. Will probably cook for 14 minutes next time and cook the pumpkin separately. Thanks!
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Hi I am wondering if you’ve made this with vegie stock concentrate? If so, what amount would you recommend? Thank you in advance!
Author
Hi Sally, I usually make this with stock powder but you can absolutely use the concentrate! I’d say around 1 tbs depending on how flavoursome you want it to be. xx
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I roast the pumpkin. So good
Leftovers. Refrigerate the leftovers overnight. I made aranchini balls. Added a bit of breadcrumbs and an egg to risotto. Rolled into balls flattened and added a little cube of mozarella cheese rolled again then rolled in panko breadcrumbs with a little bit of olive oil into panko crumbs. Placed balls in small muffin tray and baked for 20 minutes on 180. The best!!!
Author
YUM!!!!
Tasty, quick and child friendly. What more could I ask for?! Only had regular cheese and used brown onion, still tasted great. Thank you!
Yum. This was a hit with hubby and my fussy 5-year old. I served hers before adding baby spinach and pumpkin. I also used half an onion as it doesnt’ agree with me that much. The rice was a tad mushy though – any tips there? Pumpkin was cooked perfectly so I finally got the sizing right (about 1cm cubes).
Author
Oh that’s SO great to hear!!! You could try chopping the chicken a little smaller and then cooking for a minute or two less if you’d like the rice less well cooked.
Yummmm, I have made this many times, going to make again tonight! One small thing I do differently is I roast my pumpkin while cooking the rest in thermomix, once all cooked, I just stir in pumpkin…omg itβs so good π
Author
Perfect!!!
How long are supposed to put it on for at Step 4? Thanks in advance
Author
Sorry I’m not sure where that disappeared to!!!! 3 minutes! I’ve just added it back in!