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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.
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Thermomix Zucchini, Pea and Bacon Risotto

Whip up our Thermomix Zucchini, Pea and Bacon Risotto with zero effort... but 100% taste! This is such a delicious and simple recipe.
Course Dinners
Cuisine Australian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4 people
Calories 754kcal
Author Lucy & Lauren
Cost $10

Equipment

  • Thermomix
  • ThermoServer

Ingredients

  • 90 grams brown onion
  • 1 clove garlic
  • 40 g parmesan cheese
  • 40 g olive oil
  • 320 g arborio rice
  • 2 tablespoons vegetable stock
  • 100 grams bacon
  • 1 cup peas frozen or fresh
  • 100 grams zucchini
  • 780 g water

Instructions

  • Place the parmesan cheese into your Thermomix bowl and grate it for 12 seconds on speed 10. Pour it into a separate bowl and set aside.
  • Chop the zucchini into large chunks and place in bowl. Chop for 10 seconds on speed 5 or until grated into small pieces. Pour into a separate bowl and set aside until needed Clean and dry your Thermomix bowl.
  • Place the brown onion, bacon and clover of garlic into the bowl and chop for 4 seconds on speed 5 before scraping down the sides.
  • Add the butter and olive oil and cook for 3 minutes, 120 degrees speed 1 - REVERSE.
  • Insert the Butterfly Whisk into the bowl ad add the arborio rice and cook for a further 1 minute, 120 degrees, speed 1.5 REVERSE without the measuring cup in place. Scrape the sides and base of the bowl once finished cooking.
  • Add 60g of water and the zucchini before cooking for 2 minutes, Varoma, speed 1.5 REVERSE again without the measuring cup. Scrape down the sides and bottom of the bowl with your spatula.
  • Add the stock and water and cook for 12 minutes, 100 degrees, Speed 1.5 REVERSE with the simmer basket on top of the lid instead of the measuring cup.
  • Add the frozen peas and cook for a further 4 minutes, 100 degrees, speed 1.5 REVERSE.
  • Carefully pour the cooked risotto into a Thermomserver before mixing through the parmesan cheese.

Notes

It is essential to use Arborio Rice when making this recipe, the risotto will have a different texture if you use any other type of varieties.
Substitute 200grams of the water for white wine if you wish.
There is no need to remove the excess liquid from the zucchini after grating.
Either fresh or frozen peas can be used.
If you don't have a Thermoserver, simply transfer to a separate container or you can even add the parmesan cheese to the Thermomix bowl.
This recipe is best consumed when made, however it can be stored in an airtight container in the fridge for 2 - 3 days.

Nutrition

Calories: 754kcal | Carbohydrates: 72g | Protein: 11g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 308mg | Potassium: 262mg | Fiber: 5g | Sugar: 4g | Vitamin A: 672IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 4mg