thermomix risotto

Our Thermomix Bacon &amp; Tomato Risotto is the perfect family dinner... quick, easy and totally delicious!&nbsp;

Thermomix Bacon &amp; Tomato Risotto

cheese

olive oil

150 g bacon, chopped

garlic (or 2 tsp minced garlic)

tomatoes

pinch of chilli flakes (optional)

Italian herbs

sea salt and pepper, to season

brown onion

g butter

arborio rice

1000 g liquid vegetable stock

g white wine

100 g baby spinach leaves

Place the parmesan cheese into the Thermomix bowl and grate on Speed 8, 8 seconds. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.&nbsp;

Place the olive oil and bacon into the Thermomix bowl and cook for 3 minutes, Varoma, Speed 1, Reverse (MC off).&nbsp;

Add the garlic, tomatoes, chilli (optional), dried herbs, salt and pepper and cook for 12 minutes, 100 degrees, Speed 1, Reverse. Pour the sauce into the ThermoServer and set aside. Wash and dry the Thermomix bowl.&nbsp;

Add the onion to the Thermomix bowl and chop on Speed 5, 5 seconds. Scrape down the sides of the bowl.&nbsp;

Add the olive oil and butter and cook for 3 minutes, 100 degrees, Speed 1.&nbsp;

Put the butterfly into place and add the rice and wine. Cook for 2 minutes, 100 degrees, Reverse, Speed 1.&nbsp;

Add the vegetable stock and cook for a further 16 minutes, 100 degrees, Reverse, Speed 1 (MC off - but place the rice basket over the top of the MC hole to catch any splatters).&nbsp;

Pour into the ThermoServer (with the tomato sauce) and stir through the baby spinach and reserved parmesan cheese. Allow to rest for 5 minutes.&nbsp;

Serve with extra parmesan cheese.&nbsp;

This Creamy Chicken, Pumpkin, Bacon &amp; Baby Spinach Risotto is one of our most popular risotto recipes! A kid-friendly favourite that the whole family will love!

Chicken, Pumpkin &amp; Baby Spinach Risotto

garlic garlic clove, minced)

onion (halved)

g olive oil

g bacon (chopped)

tsp chicken stock powder (or 1 tbs homemade chicken stock)

300 g skinless chicken breast

water

200 g cooked pumpkin (see notes)

baby spinach

Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.

Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed 5. Scrape down the sides of the bowl.

Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).

Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).

Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.

Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.

Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.

Serve with the remaining parmesan cheese.

Whip up our Thermomix Zucchini, Pea and Bacon Risotto with zero effort... but 100% taste! This is such a delicious and simple recipe.

Thermomix Zucchini, Pea and Bacon Risotto

garlic

butter

g parmesan cheese

vegetable stock

bacon

peas (frozen

zucchini

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.

Top 3 thermomix risotto recipes from across the web

The most viewed thermomix risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Thermomix Bacon & Tomato Risott...

Chicken, Pumpkin & Baby Spinach...

Thermomix Zucchini, Pea and Bacon R...

Top 3 thermomix risotto recipes from across the web

The most viewed thermomix risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thermomix Bacon &amp; Tomato Risott...

Chicken, Pumpkin &amp; Baby Spinach...

Thermomix Zucchini, Pea and Bacon R...

The most viewed thermomix risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Thermomix Bacon & Tomato Risott...

Chicken, Pumpkin & Baby Spinach...