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A plate of risotto with a gold fork.
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Thermomix Chicken, Avocado & Pumpkin Risotto

Our Thermomix Chicken, Avocado & Pumpkin Risotto is a classic favourite. Perfect for the whole family!
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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

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