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Chorizo on a fork with risotto.
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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 Australian
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 4 people
Calories 629kcal
Author Lucy & Lauren
Cost $10

Equipment

  • Thermomix

Ingredients

  • 60 g parmesan cheese
  • 1 teaspoon minced garlic
  • 1 small onion halved
  • 1 red capsicum quartered and seeds removed
  • 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 tinned diced tomatoes
  • 500 g chicken stock
  • 120 g baby spinach leaves
  • 1 tbs butter to serve
  • extra parmesan to serve

Instructions

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

Notes

RECIPE NOTES & TIPS
  • Omit the chilli flakes if serving to kids (or anyone sensitive to heat).
  • Substitute the white wine for extra chicken stock liquid if you prefer.
  • Allow the risotto to rest for 10 minutes to thicken.
  • Serve with plenty of extra parmesan cheese... the more the better!
  • For safety reasons, ensure the risotto is cooked with the MC off but the splatter guard or rice basket over the top of the hole to prevent after splatters or steam build up.
  • Store in an airtight container in the fridge for up to 2 days.
  • Freeze for up to 3 months.

Nutrition

Calories: 629kcal | Carbohydrates: 79g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 599mg | Potassium: 558mg | Fiber: 5g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 6mg