Our creamy Thermomix Chicken, Avocado & Pumpkin Risotto is simple and delicious! Have it on the table in 40 minutes!
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.
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.
- 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.
Step 2 - Grate The Parmesan
Finely grate the parmesan cheese and set aside.
Wash and dry the bowl.
Step 3 - Saute
Chop the onion and garlic.
Add the olive oil and saute until soft and fragrant.
Step 4 - Add The Rice & Wine
Cook the rice and wine for 2 minutes.
Step 5 - Cook The Risotto
Add the chicken pieces and liquid vegetable stock.
Cook for 18 minutes. Check that the chicken is piping hot and cooked through.
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.
Just before serving, stir through the avocado chunks and serve with extra parmesan cheese.
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.
FAQs
No, this recipe does not require the Butterfly attachment to be used.
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.
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.
Related Recipes
We LOVE making risottos using the Thermomix!
Here's a few more of our favourite Thermomix risotto recipes:
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!
Thermomix Chicken, Avocado & Pumpkin Risotto
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
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
- 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.
Leanne says
So easy!!
Can you please update recipe to show where MC is on/off.
Thanks 🙂
Jami says
Hi, when cooking at the end do I leave the MC on or off? Thank you!!
Lucy says
Hi Jami, leave it off but place the rice basket over the top to catch any splashes. x
Kirsty says
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 🙂
Lucy Mathieson says
Fantastic! Thank you for the lovely feedback!
Jen says
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.
Sarah says
Nutritional info?
Lauren Matheson says
Hi Sarah, sorry we don't have that information xx
Chantelle says
Is it a particular Pumpkin that you suggest to use for the risottos ?
Lucy says
I usually use butternut but most would work fine!
Christine says
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.
Lucy says
Fantastic!! We're thrilled to hear that!! xx
Vanessa says
Delish
Lucy says
So glad you liked it!
Lucy says
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.
Angelique says
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?
Monique says
Can I please ask if cooking time is extended if you use brown rice? If so please advise how long, thank you 🙂
Lucy says
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.
Janelle says
This was delicious but my rice was crunchy despite and extra 15 minutes cooking time?
Emma says
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.
Dannielle@Zamamabakes says
I love a yummy risotto! You've got me feeling all inspired!
Thanks for the delicious recipe!
Happy FFF's lovely ladies xx
Sammy says
Hi, what can I use instead of white wine? (As pregnant)
Thanks 🙂
Lucy says
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. 🙂