Step 1

Place the parmesan cheese into the Thermomix bowl. Grate for 8 seconds, Speed Remove and set aside. Wash and dry the Thermomix bowl.

Step 2

Add the halved onion and chop for 4 seconds,Speed

Step 3

Add the minced garlic, butter and olive oil and saute for 3 minutes, Varoma, REVERSE, Speed 1 (MC off).

Step 4

Insert the butterfly and add the arborio rice. Mix for 1 minute, Varoma, REVERSE, Speed 1 (MC off).

Step 5

Add the wine and mix for 2 minutes, Varoma, REVERSE, Speed 1 (MC off).

Step 6

Add the chicken stock liquid, sliced chicken thighs and mushrooms (do NOT fill past the 'MAX line'.)

Step 7

Cook for 18 minutes, 100 degrees, REVERSE, Speed 1, with the MC removed but the rice basket on top to stop any splatters.

Step 8

Pour into a Thermoserver, stir through the parmesan, avocado and baby spinach and allow to rest for 10 minutes. Note: the risotto will thicken during this time.

Step 9

Serve with extra parmesan cheese.