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    Home » All Posts » Family » Family Meals » Zucchini, Pea and Bacon Risotto

    Published: May 12, 2015 · Modified: Nov 2, 2017 by Lauren Matheson ·

    Zucchini, Pea and Bacon Risotto

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    Dinner time in our house can be chaotic, especial when we have been out for the day or the boys have been at kindy, which is why I try as hard as I can to have  dinner ready to serve nice and early.

    Since getting our Thermomix, risotto make a regular appearance on our meal planner as it's such a great way to use up any veggies sitting in the crisper along with anything we may have lurking in our freezer.  This Zucchini, Pea and Bacon Risotto is one of our favourite variations and best of all there is always enough left over to pop a couple of portions into the freezer for another day.

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

    I have amended the standard risotto recipe to suit our taste (and pantry) and exclude the wine simply because we would end up wasting a bottle.  By adding garlic and a little extra vegetable stock, this risotto is still packed with flavour for the adults along with being friendly for the little ones.

    Remember to also check out our new recipe on Chicken and Mushroom Risotto. It's a sure winner!

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

    Thermomix Zucchini, Pea and Bacon Risotto

    Whip up our Thermomix Zucchini, Pea and Bacon Risotto with zero effort... but 100% taste! This is such a delicious and simple recipe.
    4.88 from 8 votes
    Print Pin Rate
    Course: Dinners
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Servings: 4
    Calories:
    Author: Lucy & Lauren
    Cost: $5

    Ingredients

    • 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

    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 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.
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

     What's your favourite risotto combination?

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    Reader Interactions

    Comments

    1. Hannah says

      February 21, 2021 at 7:34 pm

      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!

      Reply
      • Tash says

        February 21, 2021 at 11:33 pm

        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 🙂

        Reply
    2. Annette says

      November 30, 2018 at 6:15 pm

      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.

      Reply
    3. Kylie Mowbray-Allen says

      October 29, 2018 at 12:22 pm

      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 🙂

      Reply
      • Lauren Matheson says

        October 30, 2018 at 10:26 am

        Hi Kylie, welcome!!
        It's with the MC on - I hope you enhoy the recipe x

        Reply
    4. Sally says

      May 25, 2018 at 1:36 pm

      This is easily the yummiest, creamiest and easiest risotto I’ve ever made.

      My 3 year old asks for it every night!

      Reply
      • Lucy Mathieson says

        May 26, 2018 at 7:54 am

        Yay!!! Thank you!! xx

        Reply
    5. Sarah says

      May 05, 2018 at 6:28 pm

      We were unable to add all the stock/water as it would have gone over the max level... are some bowls larger than others?

      Reply
      • Lucy Mathieson says

        May 06, 2018 at 5:42 am

        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.

        Reply
      • Kylie Mowbray-Allen says

        October 29, 2018 at 12:15 pm

        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.

        Reply
    6. jodie says

      January 04, 2018 at 7:22 pm

      So easy to make. Delicious ?

      Reply
      • Lucy Mathieson says

        January 06, 2018 at 11:49 am

        Thank you!

        Reply
    7. Milly says

      February 20, 2017 at 9:02 am

      Amazing! I roasted diced sweet potato to put on top. kids loved it, I even had it for brekky!

      Reply
    8. Bianca says

      January 22, 2017 at 5:47 pm

      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 🙂

      Reply
      • Lucy says

        January 23, 2017 at 4:20 am

        Oooh delicious!!! That's such a great idea! We love mint and feta too!

        Reply
    9. Kathleen says

      September 19, 2016 at 2:45 pm

      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.....

      Reply
      • Lauren says

        September 24, 2016 at 8:14 am

        Oh thanks so much Kathleen, we're so glad you guys enjoy it 🙂

        Reply
    10. Vanessa says

      July 06, 2016 at 9:22 pm

      Very simple ingredients and a great side to add with any meat without clashing. Will Make again.

      Reply
      • Lucy says

        July 07, 2016 at 6:51 am

        So glad you enjoyed it!! xx

        Reply
    11. Angie @ Infinite Health &Wellness says

      January 11, 2016 at 8:57 pm

      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 🙂

      Reply
      • Lucy says

        January 12, 2016 at 8:54 am

        Yum!!! xx

        Reply
    12. Tess says

      January 03, 2016 at 2:51 pm

      This was yummy! Substituted the bacon for left over Xmas ham and zucchini from our garden ? Easy, go-to recipe, thanks!

      Reply

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