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Looking down into a Thermomix bowl filled with a zucchini, pea and bacon risotto.

Zucchini, Pea and Bacon Risotto

Course Dinners
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4


  • 1 brown onion (approximately 30g)
  • 1 clove of garlic
  • 40 g of butter
  • 40 g of parmesan cheese
  • 40 g of olive oil
  • 320 g of arborio rice
  • 2 tablespoons of vegetable stock
  • 4 rashers of short cut bacon
  • 1 cup of frozen peas
  • 2 small zucchinis
  • 780 g of water


  • 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.