Our Thermomix Chorizo, Tomato & Baby Spinach Risotto is the perfect weeknight meal. It's fast, fresh and packed full of flavour!
It's no secret that the Thermomix is an absolute dream machine when it comes to preparing perfect risottos!
Our Thermomix Chorizo, Tomato & Baby Spinach Risotto is a simple, hands-off family dinner that will be on the table in 35 minutes.
Serve it with plenty of extra parmesan cheese for a flavour-packed midweek meal (that even the kids will love!).
Why You're Going To Love This Recipe
There's a lot to love about our Thermomix Chorizo, Tomato & Baby Spinach Risotto!
- Great For Kids - this mild risotto is always a winner with the entire family (just make sure you omit the optional chilli flakes if serving to kids).
- Hands-Off Dinner Prep - let the Thermie do all the work for you... it will chop, saute, cook and stir to risotto perfection.
- Freezer-Friendly - any leftovers can be frozen for up to 3 months.
- Ready In 35 Mins - this fast and fresh dinner is great for busy weeknights when you need a meal on the table FAST!
What You Need
This Thermomix Chorizo, Tomato & Baby Spinach Risotto is simply BURSTING with flavour!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Parmesan Cheese - the Thermomix grates the parmesan cheese super finely... making it perfect for stirring through the risotto
- Minced Garlic - or 1 garlic clove, minced
- Onion - use a brown onion
- Red Capsicum - use a fresh (not jarred) red capsicum
- Butter and Olive Oil - for cooking the risotto
- Arborio Rice - this is a special variety of rice used in risottos. It has a beautiful creamy texture.
- White Wine - or substitute for extra chicken stock liquid if you prefer.
- Chorizo Sausages - choose a mild chorizo sausage if serving to kids.
- Herbs & Spices - dried oregano gives the risotto a beautiful flavour. Omit the optional chilli flakes if serving to kids.
- Tomatoes - use tinned diced tomatoes.
- Chicken Stock Liquid - use a good quality liquid chicken stock (such as Campbells)
- Baby Spinach - to stir through
Step By Step Instructions
Let the Thermie cook your risotto... while you do ALL the other household jobs (it's never-ending!!).
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Grate The Parmesan
Finely grate the parmesan cheese then set aside.
Step 2 - Saute
Chop the onion, garlic and capsicum and then add the olive oil and butter.
Saute for 5 minutes.
Step 3 - Add The Rice & Wine
Add the arborio rice and the white wine to the bowl.
Saute.
Step 4 - Cook
Add the sliced chorizo sausages, oregano, chilli flakes (if using), diced tomatoes and chicken stock.
Cook for 16 minutes.
Step 5 - Rest The Risotto
Pour the risotto into the ThermoServer.
Stir through the butter, baby spinach and the parmesan cheese.
Cover and leave to thicken for 5-10 minutes.
Serve with extra parmesan.
Expert Tips
Follow our tips for the perfect Thermomix Chorizo Risotto!
- Omit the chilli flakes if serving to kids (or anyone sensitive to heat).
- Substitute the white wine for extra chicken stock liquid if you prefer.
- Allow the risotto to rest for 10 minutes to thicken.
- Serve with plenty of extra parmesan cheese... the more the better!
- For safety reasons, ensure the risotto is cooked with the MC off but the splatter guard or rice basket over the top of the hole to prevent after splatters or steam build up.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze for up to 3 months.
FAQS
Yes! Arborio rice is a special variety of rice that cooks to a creamy, soft texture.
No, unlike other rice varieties, you DO NOT want to rinse arborio rice as the starch is what helps the risotto to become creamy.
No as it would exceed the MAX safety line in the Thermomix bowl.
Related Recipes
Love risottos as much as we do?
Here's a few more of our favourites:
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Thermomix Chorizo, Tomato & Baby Spinach Risotto
Equipment
- Thermomix
Ingredients
- 60 g parmesan cheese
- 1 teaspoon minced garlic
- 1 small onion halved
- 1 red capsicum quartered and seeds removed
- 25 g butter
- 25 g olive oil
- 320 g arborio rice
- 100 g white wine
- 2 chorizo sausages sliced
- ½ teaspoon dried oregano
- ½ teaspoon chilli flakes (optional)
- 400 g tinned diced tomatoes
- 500 g chicken stock
- 120 g baby spinach leaves
- 1 tbs butter to serve
- extra parmesan to serve
Instructions
- Place the parmesan cheese into the Thermomix bowl. Finely grate for 10 seconds, Speed 9. Set aside in a separate bowl. Wash and dry the Thermomix bowl.
- Place the onion, garlic and capsicum into the clean Thermomix bowl. Chop for 3 seconds, Speed 6.
- Add the butter and olive oil and saute for 5 minutes, 100 degrees, Speed 1 (MC removed).
- Add the arborio rice and white wine and saute for 2 minutes, 100 degrees, REVERSE, Speed 1 (MC removed).
- Add the sliced chorizo sausages, oregano, chilli flakes, diced tomatoes and chicken stock and cook for 16 minutes, 100 degrees, REVERSE, Speed Soft (with the MC off but the splatter guard or rice basket over the top of the hole to prevent after splatters).
- Pour the risotto into the ThermoServer, add the baby spinach leaves, butter and the reserved parmesan cheese. Stir. Leave for 5 minutes to thicken.
- Serve with extra parmesan cheese.
Notes
- Omit the chilli flakes if serving to kids (or anyone sensitive to heat).
- Substitute the white wine for extra chicken stock liquid if you prefer.
- Allow the risotto to rest for 10 minutes to thicken.
- Serve with plenty of extra parmesan cheese... the more the better!
- For safety reasons, ensure the risotto is cooked with the MC off but the splatter guard or rice basket over the top of the hole to prevent after splatters or steam build up.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze for up to 3 months.
Kt says
Loved it!