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    Home » All Posts » Family » Family Meals » Thermomix Chicken, Avocado & Pumpkin Risotto

    Published: Jun 22, 2015 · Modified: Sep 9, 2024 by Lucy ·

    Thermomix Chicken, Avocado & Pumpkin Risotto

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    Our creamy Thermomix Chicken, Avocado & Pumpkin Risotto is simple and delicious! Have it on the table in 40 minutes!

    A plate of risotto with a gold fork.

    This is one of the oldest risotto recipes on ThermoBliss and it's popularity has certainly stood the test of time!

    Think... a creamy pumpkin risotto with chunks of tender chicken and pops of fresh avocado with plenty of parmesan cheese.

    Perfect for a simple family dinner (it's always a hit with the kids!).

    Just like our seafood risotto, tomato and bacon risotto and our chicken leek and sweetcorn risotto, this classic recipe is sure to impress!

    Why You're Going To Love This Recipe

    This Thermomix Chicken, Avocado & Pumpkin Risotto is always a favourite with the family!

    • Perfect For Fussy Eaters - this mild risotto is always a hit with the kids... even the fussiest of toddlers!
    • Freezer-Friendly - freeze any leftovers for up to 2 months.
    • Suitable For All Thermomix Models - this risotto can be made in any version of the Thermomix.
    • Versatile - mix things up with this basic risotto... try stirring through baby spinach, add some chopped sun-dried tomatoes, or peas.
    A fork with chicken, avocado and pumpkin risotto.

    What You Need

    This flavour-packed risotto is full of delicious, fresh ingredients!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredient for Thermomix Chicken, Avocado & Pumpkin Risotto.
    • Parmesan Cheese - use a block of mild parmesan cheese. Finely grate and set aside.
    • Pumpkin - use butternut or jap pumpkin and bake in the oven until soft.
    • Onion - use a brown onion.
    • Garlic - use fresh garlic or minced jarred garlic.
    • Olive Oil
    • Arborio Rice - it's important to use arborio rice when making risotto due to it's creaminess.
    • Wine - use a dry white wine like a sav blanc, pinot grigio etc. Alternatively, you can omit the wine if you prefer.
    • Chicken - use chicken breast or substitute with chicken thighs. Chop into small cubes to allow for quick cooking.
    • Vegetable Stock Liquid - use store-bought liquid vegetable stock or use homemade stock with water.
    • Avocado - use a ripe avocado chopped into chunks.

    Step By Step Instructions

    It's SO easy to make our Thermomix Chicken, Avocado & Pumpkin Risotto!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Roast The Pumpkin

    Roast the pumpkin in a preheated oven for 20 minutes or until soft.

    Set aside in the ThermoServer.

    Roasted pumpkin in a ThermoServer.

    Step 2 - Grate The Parmesan

    Finely grate the parmesan cheese and set aside.

    Wash and dry the bowl.

    Grated parmesan in a Thermomix.

    Step 3 - Saute

    Chop the onion and garlic.

    Add the olive oil and saute until soft and fragrant.

    Chopped onion in a Thermomix.

    Step 4 - Add The Rice & Wine

    Cook the rice and wine for 2 minutes.

    Rice in a Thermomix.

    Step 5 - Cook The Risotto

    Add the chicken pieces and liquid vegetable stock.

    Liquid in a Thermomix.

    Cook for 18 minutes. Check that the chicken is piping hot and cooked through.

    Creamy risotto in a Thermomix.

    Step 6 - Allow The Risotto To Rest

    Pour the creamy risotto over the top of the pumpkin in the ThermoServer.

    Add the grated parmesan cheese.

    Stir the risotto until the pumpkin starts to break down and becomes part of the creamy risotto.

    Cover and leave to rest for 10 minutes.

    Parmesan cheese on top of creamy risotto.

    Just before serving, stir through the avocado chunks and serve with extra parmesan cheese.

    Chunks of avocado on top of a pumpkin risotto.

    Expert Tips

    Follow our simple tips for the perfect Thermomix Chicken, Avocado & Pumpkin Risotto:

    • Do NOT rinse the arborio rice - unlike other varieties of rice, it's important NOT to rinse risotto rice. Rinsing the rice will remove the starch which we don't want to do as that's what makes the risotto creamy!
    • Use arborio rice - it's important to use arborio rice (not other rice varieties) when making risotto.
    • Cook the pumpkin until it's very soft - this ensures that the pumpkin breaks up when it's stirred through the risotto and becomes part of the creamy sauce.
    • Do not add the avocado chunks until just before serving - this ensures the best texture.
    • Remove the MC - and use the splatter guard or rice basket over the MC hole to catch any splatters (this is important for safety reasons when cooking at high temperatures).
    • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
    A plate full of risotto.

    FAQs

    Do I need to use the Butterfly attachment when cooking this risotto?

    No, this recipe does not require the Butterfly attachment to be used.

    How do I cook the pumpkin?

    Preheat oven to 200 degrees celsius (fan forced). Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.
    Bake for 20 minutes or until just tender. Alternatively, you can use leftover roasted pumpkin.

    Why do I need to remove the MC?

    When cooking at very high temperatures, the MC needs to be removed as the steam builds up and needs to escape. Remove the MC but place the splatter guard or the rice basket over the MC hole to catch any splatters, while allowing the steam to escape.

    A fork with chicken, avocado and pumpkin risotto.

    Related Recipes

    We LOVE making risottos using the Thermomix!

    Here's a few more of our favourite Thermomix risotto recipes:

    • A bowl of garlic prawn and spinach risotto.
      Thermomix Garlic Prawn Risotto
    • A risotto with baby spinach and avocado.
      Thermomix Chicken and Mushroom Risotto
    • An overhead shot of fresh vegetables and prosciutto on top of a creamy risotto.
      Thermomix Lemon Risotto
    • Overhead view of Bowl of Thermomix Zucchini Pea and Bacon risotto sitting on a black hand towel with a gold fork next to it. in the background is a zucchini and a white bowl with cheese in it.
      Thermomix Zucchini, Pea and Bacon Risotto

    SHOP OUR RANGE OF THERMOMIX COOKBOOKS

    Browse our collection of hardcopy Thermomix cookbooks here.

    There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

    Complete set o 16 ThermoBliss recipe books.
    A plate of risotto with a gold fork.

    Thermomix Chicken, Avocado & Pumpkin Risotto

    Our Thermomix Chicken, Avocado & Pumpkin Risotto is a classic favourite. Perfect for the whole family!
    4.89 from 9 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Australian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 serves
    Calories: 729kcal
    Author: Lucy & Lauren
    Cost: $10

    Equipment

    • Thermomix

    Ingredients

    • 90 g parmesan cheese plus extra to serve
    • 500 g pumpkin cubed (with the skin removed)
    • 1 onion halved
    • 2 teaspoon minced garlic
    • 50 g olive oil
    • 320 g arborio rice
    • 100 g white wine
    • 300 g chicken breast cut into 2cm cubes
    • 800 g liquid vegetable stock
    • 1 avocado diced
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 200 degrees celsius (fan forced).
    • Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.
      Bake for 20 minutes or until just tender.
      Place the pumpkin into the Thermoserver.
    • Meanwhile, place the parmesan cheese into the Thermomix bowl - grate for 10 seconds, Speed 8.
      Set aside and wash/dry the bowl.
    • Place the garlic and onion into the Thermomix bowl and chop for 6 seconds, Speed 5.
    • Add the olive oil and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place).
    • Add rice and wine and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place).
    • Add chicken and vegetable stock liquid and cook for 18 minutes, 100C, Speed 1, Reverse (MC off - but with the splatter guard/rice basket in place). Check that the chicken is piping hot and cooked through.
    • Pour the risotto over top of the pumpkin in the ThermoServer.
    • Add the parmesan cheese and stir until well combined.
    • Place the lid onto the Thermoserver and leave for 10 minutes.
    • Stir through the chopped avocado.
    • Serve with the extra parmesan cheese.

    Notes

    RECIPE NOTES & TIPS
    • Do NOT rinse the arborio rice - unlike other varieties of rice, it's important NOT to rinse risotto rice. Rinsing the rice will remove the starch which we don't want to do as that's what makes the risotto creamy!
    • Use arborio rice - it's important to use arborio rice (not other rice varieties) when making risotto.
    • Cook the pumpkin until it's very soft - this ensures that the pumpkin breaks up when it's stirred through the risotto and becomes part of the creamy sauce.
    • Do not add the avocado chunks until just before serving - this ensures the best texture.
    • Remove the MC - and use the splatter guard or rice basket over the MC hole to catch any splatters (this is important for safety reasons when cooking at high temperatures).
    • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.

    Nutrition

    Calories: 729kcal | Carbohydrates: 83g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 1256mg | Potassium: 1096mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11340IU | Vitamin C: 20mg | Calcium: 318mg | Iron: 5mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Leanne says

      July 26, 2020 at 1:16 pm

      5 stars
      So easy!!
      Can you please update recipe to show where MC is on/off.
      Thanks 🙂

      Reply
    2. Jami says

      November 18, 2019 at 4:39 pm

      Hi, when cooking at the end do I leave the MC on or off? Thank you!!

      Reply
      • Lucy says

        November 19, 2019 at 4:42 am

        Hi Jami, leave it off but place the rice basket over the top to catch any splashes. x

        Reply
    3. Kirsty says

      June 29, 2019 at 8:02 pm

      I made this for dinner tonight. I’ve never had or even made a risotto before. And this recipe was so simple and easy to follow and turned out perfectly. Wasn’t too soggy or too dry. Husband loved it also 🙂

      Reply
      • Lucy Mathieson says

        June 30, 2019 at 9:46 am

        Fantastic! Thank you for the lovely feedback!

        Reply
    4. Jen says

      June 14, 2017 at 7:24 pm

      This was amazing! I made it in the Bellini with no changes, and it was divine. I don't usually like risotto but chose this recipe to use up some ingredients. Glad I did, as it has converted my whole household to risotto.

      Reply
    5. Sarah says

      April 17, 2017 at 4:55 pm

      Nutritional info?

      Reply
      • Lauren Matheson says

        April 18, 2017 at 4:03 am

        Hi Sarah, sorry we don't have that information xx

        Reply
    6. Chantelle says

      April 01, 2017 at 8:40 am

      Is it a particular Pumpkin that you suggest to use for the risottos ?

      Reply
      • Lucy says

        April 01, 2017 at 8:42 am

        I usually use butternut but most would work fine!

        Reply
    7. Christine says

      February 22, 2017 at 10:09 pm

      Thank you for the recipe, tonight was the second time I've tried it and both times it's turned out perfectly for me, although ny daughter doesn't really like a strong stock taste so tonight I replaced part of it with water and she loved it, especially with the roasted pumpkin.

      Reply
      • Lucy says

        February 23, 2017 at 5:49 am

        Fantastic!! We're thrilled to hear that!! xx

        Reply
    8. Vanessa says

      February 05, 2017 at 8:22 pm

      Delish

      Reply
      • Lucy says

        February 06, 2017 at 4:18 am

        So glad you liked it!

        Reply
    9. Lucy says

      December 15, 2016 at 4:42 am

      Hi Jane, I'm sorry this has happened to you. I've never had that happen myself but will look into it and see if any changes should be made to the recipe.

      Reply
    10. Angelique says

      September 15, 2016 at 6:44 pm

      Hi, this was my first ever risotto in the thermie, but after only 10mins cooking (after adding chicken and stock), it started sticking to the bottom and burning, even though there was plenty of liquid. What did I do wrong, please?

      Reply
    11. Monique says

      January 17, 2016 at 3:03 pm

      Can I please ask if cooking time is extended if you use brown rice? If so please advise how long, thank you 🙂

      Reply
      • Lucy says

        January 18, 2016 at 7:14 am

        Ooh good question! To be honest, I haven't made this risotto using brown rice so wouldnt be able to give you a definite answer. It may need a bit longer though.

        Reply
    12. Janelle says

      August 28, 2015 at 4:44 pm

      This was delicious but my rice was crunchy despite and extra 15 minutes cooking time?

      Reply
    13. Emma says

      July 25, 2015 at 7:30 pm

      This was delicious! I halved the recipe as it was only for 2 of us, and added spinach & red capsicum, along with the pumpkin and avocado. I had 3 helpings! I cooked for 15 minutes and it was perfect. Love that it seems to be a really versatile recipe, and you can add whatever is in the fridge.

      Reply
    14. Dannielle@Zamamabakes says

      June 26, 2015 at 9:46 pm

      I love a yummy risotto! You've got me feeling all inspired!
      Thanks for the delicious recipe!
      Happy FFF's lovely ladies xx

      Reply
    15. Sammy says

      June 22, 2015 at 8:30 am

      Hi, what can I use instead of white wine? (As pregnant)
      Thanks 🙂

      Reply
      • Lucy says

        June 22, 2015 at 3:51 pm

        Hi Sammy, the alcohol will cook out so it's not a problem, but if you're still worried you can just use a little extra chicken stock liquid. 🙂

        Reply
    4.89 from 9 votes (8 ratings without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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