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Creamy risotto made with cherry tomatoes and chorizo, resting on baby spinach leaves in a bowl.

Thermomix Chorizo, Tomato & Baby Spinach Risotto

A delicious Thermomix Chorizo, Tomato & Baby Spinach Risotto that the whole family will love! A quick and easy weeknight dinner. 
Course Dinner
Cuisine Risotto
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes


  • 60 g parmesan cheese
  • 1 clove garlic
  • 1 onion, halved
  • 1 red capsicum, quartered
  • 25 g butter
  • 25 g olive oil
  • 320 g arborio rice
  • 100 g white wine
  • 2 chorizo sausages, sliced
  • ½ teaspoon dried oregano
  • ½ teaspoon chilli flakes (optional)
  • 400 g tin canned diced tomatoes
  • 500 g chicken stock
  • a couple of handfuls of baby spinach


  • Place the parmesan cheese into the Thermomix bowl. Finely grate on Speed 9, 10 seconds. Set aside in a separate bowl. Wash and dry the Thermomix bowl. 
  • Place the onion, garlic and capsicum into the clean Thermomix bowl. Chop on Speed 6, 3 seconds. 
  • Add the butter and olive oil and saute on 100 degrees, 5 minutes, Speed 1, MC removed. 
  • Add the arborio rice and white wine and saute on 100 degrees, 2 minutes, Reverse, Speed 1, MC removed. 
  • Add the sliced chorizo sausages, oregano, chilli flakes, diced tomatoes and chicken stock (500g or however much takes you to the fill line) and cook on 100 degrees, 16 minutes, Reverse, Speed Soft (with the rice basket over the top of the hole to prevent after splatters). 
  • Pour the risotto into the Thermoserver, add the baby spinach and half of the reserved parmesan cheese. Stir. Leave for 5 minutes to thicken. 
  • Serve with the remaining parmesan cheese. 


Any leftover risotto can be frozen.