This Thermomix Zucchini, Pea and Bacon Risotto is a simple and budget friendly dinner recipe that makes a great weeknight meal. Best of all, you can be enjoying this delicious risotto in just 30 minutes!
This family friendly risotto recipe was created based on pantry staples, making it a budget friendly dinner recipe. While I have used water rather than white wine, it is still packed with flavour and you can certainly substitute 200 grams of the water with wine if you prefer.
You will love:
Packed with flavour - you will love the combination of bacon, garlic, onion and zucchini.
Quick to prepare - this easy Thermomix risotto recipe can be ready in around 30 minutes, making it a great midweek meal!
Freezer friendly - place into a freezer safe container and freeze for up to three months.
Meat free - you can omit the bacon and substitute with more zucchini or peas if you prefer.
Ingredients
Please note you will find the full list of ingredients in the recipe card below.
- Arborio Rice
- Brown Onion
- Garlic Cloves - minced garlic can also be used.
- Stock Paste
- Zucchinis
- Peas - use either fresh or frozen
- Bacon - we prefer to use short cut bacon
- Parmesan Cheese
- Extra Virgin Olive Oil
- Water - wine can also be used.
Step by Step Instructions
Step 1. Grate the parmesan cheese and set aside until needed.
Step 2. Place the zucchini into the Thermomix bowl and mix until grated. Transfer to a separate bowl and set aside until needed.
Step 3. Add the bacon, brown onion and garlic and mix. Add the olive oil and cook.
Step 4. Insert the butterfly attachment and add the arborio rice. Mix to coat the rice with the other ingredients.
Step 5. Add the grated zucchini, stock and water and cook.
Step 6. Add the peas and cook until the rice is cooked through.
Step 7. Transfer the risotto to a Thermoserver and add the grated parmesan cheese. Carefully stir through and let the risotto rest for 5 minutes before serving.
Recipe Hints and Tips
It is essential to use Arborio Rice when making this recipe, the risotto will have a different texture if you use any other type of varieties.
Substitute 200grams of water with white wine if you wish.
There is no need to remove the excess liquid from the zucchini after grating.
Either fresh or frozen peas can be used.
If you don't have a Thermoserver, simply transfer to a separate container or you can even add the parmesan cheese to the Thermomix bowl.
This recipe is best consumed when made, however it can be stored in an airtight container in the fridge for 2 - 3 days.
Frequently Asked Questions
The biggest mistake you can make when cooking risotto is to overcook it. Luckily that is practically impossible to do when making in a Thermomix!
Although you can freeze risotto, the texture does slightly change when thawed. For best results consume within a day or two of making.
More easy Thermomix Risotto recipes:
- Top 10 Thermomix Risotto Recipes
- Thermomix Chicken and Mushroom Risotto
- Thermomix Garlic Prawn Risotto
- Thermomix Pumpkin Risotto
- Thermomix Bacon and Tomato Risotto
Looking for even more?
You can find simple and delicious Thermomix dinner recipes in our books and eBooks, shop the range here.
Thermomix Zucchini, Pea and Bacon Risotto
Equipment
- Thermomix
- ThermoServer
Ingredients
- 90 grams brown onion
- 1 clove garlic
- 20 grams butter
- 40 g parmesan cheese
- 40 g olive oil
- 320 g arborio rice
- 2 tablespoons vegetable stock
- 100 grams bacon
- 1 cup peas frozen or fresh
- 100 grams zucchini
- 780 g water
Instructions
- 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 clove 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.
Notes
Nutrition
Teri says
Can this be made without using the butterfly whisk?
Lauren Matheson says
We encourage the use of the butterfly whisk to ensure your mixture stays separated.
Emily Alice Hawthorn says
How much butter? It doesn't say...
Lauren Matheson says
Use 20grams 🙂
Hannah says
I want to make this without the zucchini. Would I have to alter the water levels to account for the exclusion of the (watery) zucchini? Thanks!
Tash says
No, you wouldn't have to. The risotto may not be as thick without the zucchini, but 780g of water to 320g will still be the correct ratio for the risotto 🙂
Annette says
Very yummy even if my recipe doesn’t bear much resemblance to the original! I made this whilst Thermo glamping in our caravan. We had no onion but I had a leek so I substituted that. I had a bottle of rose wine to use up, so put a slosh of that in. No bacon So I used ham. And no home made stock so I used two stock cubes. And it’s delicious, a very forgiving recipe. Thank you.
Kylie Mowbray-Allen says
Cooking this for the first time, after googling zucchini risotto thermomix and finding you! Just wondering, the final stage - is this with the MC on or off, or the simmer basket on?
Thanks 🙂
Lauren Matheson says
Hi Kylie, welcome!!
It's with the MC on - I hope you enhoy the recipe x
Sally says
This is easily the yummiest, creamiest and easiest risotto I’ve ever made.
My 3 year old asks for it every night!
Lucy Mathieson says
Yay!!! Thank you!! xx
Sarah says
We were unable to add all the stock/water as it would have gone over the max level... are some bowls larger than others?
Lucy Mathieson says
Hi Sarah, yes the TM5 bowl is larger than the TM31. You did exactly the right thing as you never fill past the max line.
Kylie Mowbray-Allen says
I have the TM31 and it almost went over but not quite. You just have to be really vigilant with liquid levels as yes, the TM31 and the 5 are different capacities.
jodie says
So easy to make. Delicious ?
Lucy Mathieson says
Thank you!
Milly says
Amazing! I roasted diced sweet potato to put on top. kids loved it, I even had it for brekky!
Bianca says
This was really delicious. I added some crumbled danish feta and chopped mint on top which worked really well. The whole family enjoyed it and my husband even said it was the best risotto he's ever had! Thanks for the recipe 🙂
Lucy says
Oooh delicious!!! That's such a great idea! We love mint and feta too!
Kathleen says
An almost empty fridge & pantry but my little people were asking for risotto for dinner. Googled the few ingredients I had .... zucchini, peas, bacon and Arborio rice and "thermo" and this came up. Has now become a regular meal for my little risotto lovers. Thank you for sharing.....
Lauren says
Oh thanks so much Kathleen, we're so glad you guys enjoy it 🙂
Vanessa says
Very simple ingredients and a great side to add with any meat without clashing. Will Make again.
Lucy says
So glad you enjoyed it!! xx
Angie @ Infinite Health &Wellness says
Just made this, it's currently sitting in the thermoserver right now. I haven't put the parmesan cheese in it, I will serve with parmesan cheese separately as my husband and I like different levels of saltiness.
I also subbed about 30g water for white wine 🙂
Lucy says
Yum!!! xx
Tess says
This was yummy! Substituted the bacon for left over Xmas ham and zucchini from our garden ? Easy, go-to recipe, thanks!