This Thermomix Chorizo, Tomato & Baby Spinach Risotto is the perfect weeknight meal. It’s fast, fresh and packed full of flavour! What’s not to love?!
I love to make this risotto with extra chilli flakes, but when I’m making it for my son as well, I leave them out completely. It’s totally up to you. Add as much or as little chilli as you like!
Or if you prefer something more neutral but equally as yummy, try out our new recipe here on Chicken and Mushroom Risotto.
The chorizo sausages give this Thermomix Chorizo, Tomato & Baby Spinach Risotto the most delicious flavour. They’re definitely the star of the show!
And if you’ve got any leftovers (this recipe makes 4 large serves or 6 smaller serves), simply pop them in the freezer or reheat for lunch. YUM!
PS. You guys know how much we love our risottos here at ThermoBliss – so make sure you check out our yummy collection of risotto recipes!
Thermomix Chorizo, Tomato & Baby Spinach Risotto
A delicious Thermomix Chorizo, Tomato & Baby Spinach Risotto that the whole family will love! A quick and easy weeknight dinner.
Ingredients
- 60 g parmesan cheese
- 1 clove garlic
- 1 onion, halved
- 1 red capsicum, quartered
- 25 g butter
- 25 g olive oil
- 320 g arborio rice
- 100 g white wine
- 2 chorizo sausages, sliced
- 1/2 tsp dried oregano
- 1/2 tsp chilli flakes (optional)
- 400 g tin canned diced tomatoes
- 500 g chicken stock
- a couple of handfuls of baby spinach
Instructions
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Place the parmesan cheese into the Thermomix bowl. Finely grate on Speed 9, 10 seconds. Set aside in a separate bowl. Wash and dry the Thermomix bowl.
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Place the onion, garlic and capsicum into the clean Thermomix bowl. Chop on Speed 6, 3 seconds.
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Add the butter and olive oil and saute on 100 degrees, 5 minutes, Speed 1, MC removed.
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Add the arborio rice and white wine and saute on 100 degrees, 2 minutes, Reverse, Speed 1, MC removed.
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Add the sliced chorizo sausages, oregano, chilli flakes, diced tomatoes and chicken stock (500g or however much takes you to the fill line) and cook on 100 degrees, 16 minutes, Reverse, Speed Soft (with the rice basket over the top of the hole to prevent after splatters).
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Pour the risotto into the Thermoserver, add the baby spinach and half of the reserved parmesan cheese. Stir. Leave for 5 minutes to thicken.
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Serve with the remaining parmesan cheese.
Recipe Notes
Any leftover risotto can be frozen.
Comments 13
This recipe was delicious. It froze well also. Definitely will do again. Thanks for the recipe. 🙂
Author
Fantastic!! Thank you for your lovely feedback!
This is lovely!! I added some dried chilli with the capsicum, onion, garlic etc and added extra spinach. Very tasty! thanks for sharing!
Author
Oooh great idea!! xx
Would I add the garlic in step 2 with the onion & capsicum?
Author
Yes! Sorry!!! I’ve just added it in! xx
Am I meant to put the butterfly in somewhere? Mine didn’t move and kept sticking and burning to the bottom and the rice didn’t cook? Am I doing something wrong? Thanks
I was also wondering this. The risotto I usually make uses the butterfly
Author
Hi Leah, you don’t need the butterfly for this 🙂 x
This meal was absolutely delicious. My 4, very fussy, kids all ate it and hubby had 4 bowls!!! Thank you so much for sharing 😊
Author
Yay!!! I’m so thrilled to hear that!!
Amazing! I didnt have tinned tomatoes so I added a punnet of cherry tomatoes. It was beautiful!
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