The very first dinner I made in my Thermomix was risotto. Before my Thermie, I’d always loved making risotto on the stovetop or in the oven and I was totally unconvinced that a machine could do it better… until I went to a demo. I couldn’t believe how easy it was to make risotto in the Thermomix. It was definitely one of the deciding factors for buying a Thermomix!
This easy family risotto is full of delicious flavours! In fact, my Chicken, Pumpkin, Bacon & Baby Spinach Risotto is always a family favourite in our house. I like to use a bit of white wine in my risotto, but you can always substitute it for water if you like. Also, make sure you cut your pumpkin into very small cubes as otherwise it won’t steam enough in the Varoma (once I cut them too big and had to finish them off in the microwave at the last minute… oops!).
If you’ve got a Thermoserver then definitely pop your risotto in there for 10 minutes to thicken. If you don’t have one, leave it in the TM bowl with the lid and measuring cup on. Before I had my Thermoserver, I would just dish the risotto up straight away, but it really needs that extra time for the liquid to soak in the the risotto to thicken up. Yum!
Don’t forget to check out this awesome new recipe on Chicken and Mushroom Risotto!
Chicken, Pumpkin & Baby Spinach Risotto
Ingredients
- 80 g parmesan cheese
- 1 garlic clove
- 1 onion
- 40 g olive oil
- 3 shortcut rashes bacon , chopped
- 250 g chicken breast , cubed
- 350 g arborio rice
- 2 tbs chicken stock powder (or vegetable stock)
- 900 g water
- 100 g white wine
- 200 g pumpkin , chopped into small cubes
- 2 handfuls baby spinach
Instructions
- Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside.
- 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, cubed chicken breast and chopped bacon and saute for 4 minutes, 100 degrees, Reverse Speed Soft.
- Add arborio rice, chicken stock, wine and water to the bowl.
- Put the pumpkin into the Varoma and place on top of the TM.
- Cook for 16 minutes, 100 degrees, Speed 2.
- Place the risotto into the Thermoserver, add the cooked pumpkin, the baby spinach and 1/2 of the parmesan cheese.
- Stir to combine.
- Cover for 5-10 minutes to allow the risotto to thicken.
- Serve with the remaining parmesan cheese on top.
Comments 32
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!! 🙂
Hi, Just wanted to thankyou. Made this for dinner tonight and it was so yummy and easy! Great Recipe 🙂
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 🙂
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.
🙂 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 🙂
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!!!!