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A bowl of risotto with pumpkin, chicken, bacon and spinach.

Chicken, Pumpkin & Baby Spinach Risotto

This Creamy Chicken, Pumpkin, Bacon & Baby Spinach Risotto is one of our most popular risotto recipes! A kid-friendly favourite that the whole family will love!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 6 serves
Calories 552kcal


  • Thermomix


  • 80 g parmesan cheese
  • 2 teaspoon minced garlic or 1 garlic clove, minced
  • 1 onion halved
  • 30 g olive oil
  • 100 g bacon chopped
  • 250 g arborio rice
  • 100 g white wine
  • 2 teaspoon chicken stock powder or 1 tbs homemade chicken stock
  • 300 g skinless chicken breast cubed into 2-3cm pieces
  • 600 g water
  • 200 g cooked pumpkin see notes
  • 80 g baby spinach


  • Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.
  • Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed 5. Scrape down the sides of the bowl.
  • Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).
  • Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).
  • Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.
  • Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.
  • Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.
  • Serve with the remaining parmesan cheese.


Pumpkin - you can either chop the pumpkin into very small (1-2 cm) pieces and place into the Varoma when you add the bacon. Allow to steam while the risotto cooks. Alternatively you can cook the pumpkin in the microwave or use leftover roast pumpkin.
This is a super versatile recipe that allows for many variations:
  • use chicken thighs in place of chicken breast
  • omit the bacon
  • add some frozen peas in the last 2 minutes of cooking
  • use rocket in place of baby spinach
  • omit the white wine and replace with extra water
If you have leftover roast pumpkin (from dinner the night before!), you can use that instead of cooking pumpkin in the Thermomix. Simply cut it into small chunks and place in the ThermoServer before pouring the risotto over the top.
It’s important to allow the risotto to rest for 10 minutes before serving. After cooking, the risotto will be quite liquidy. The risotto will thicken when resting.
A ThermoServer is the perfect thing for resting your risotto and allowing it to thicken. You can use the Thermomix branded ThermoServer or any brand of insulated stainless steel container.


Calories: 552kcal | Carbohydrates: 52g | Protein: 18g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 467mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4205IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 3mg