Thermomix Bacon & Tomato Risotto

Our Thermomix Bacon & Tomato Risotto is the perfect family dinner... quick, easy and totally delicious!

Course Dinner, main meal

Cuisine Risotto

Prep Time 5

Cook Time 36

Resting Time 10

Total Time 51

Servings serves

Calories 736kcal

Cost $10

Place the parmesan cheese into the Thermomix bowl and grate on Speed 8, 8 seconds. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.
Place the olive oil, garlic and bacon into the Thermomix bowl and cook for 3 minutes, Varoma, Speed 1, Reverse (MC off).
Add the garlic, tomatoes, chilli (optional), dried herbs, salt and pepper and cook for 12 minutes, 100 degrees, Speed 1, Reverse (MC on). Pour the sauce into the ThermoServer and set aside. Wash and dry the Thermomix bowl.
Add the onion to the Thermomix bowl and chop for 5 seconds on Speed 5. Scrape down the sides of the bowl.
Add the olive oil and butter and cook for 3 minutes, 100 degrees, Speed 1.
Put the butterfly into place and add the rice and wine. Cook for 2 minutes, 100 degrees, Reverse, Speed 1.
Add the vegetable stock and cook for a further 16 minutes, 100 degrees, Reverse, Speed 1 (MC off - but place the rice basket over the top of the MC hole to catch any splatters).
Pour into the ThermoServer (with the tomato sauce) and stir through the baby spinach and reserved parmesan cheese. Allow to rest for 5 minutes.
Serve with extra parmesan cheese.

I tend to leave out the chilli flakes if I'm cooking this meal for our family. If your kids like chilli, feel free to leave it in.

Substitute the white wine for water if you wish.

When adding the stock, do not go past the fill line.

Store cooked risotto in an airtight container in the fridge, and consume within three days.

Leftover risotto can be frozen for up to three months.