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This is the first risotto I’ve attempted in the Thermomix.  Whenever I’ve made risotto on the stove, I always try to pack a lot of vegetables into it – and the challenge with the Thermomix is fitting it all in the bowl!  To solve this problem, I put the vegetables in a plastic container with the risotto and cook the vegetables when I reheat the risotto in the microwave.  If you want to eat the risotto right away, put the vegetables in the bottom of the ThermoServer and put the hot risotto over it.  Stir together and put the lid on the ThermoServer to rest.  The start of this recipe is based on the mushroom risotto in the Thermomix Everyday Cookbook.

Serves 4-6

Chicken Risotto ThermomixIngredients

1 large onion, peel and quartered

2 cloves garlic

30g light olive oil

350g Arborio rice

100g white wine (optional)

600g chicken breast, diced into 2cm pieces

3 tbsp Vegetable stock concentrate

up to 600g water (500g if using wine)

Pepper to season

3 cups broccoli florets, about 1-1.5cm pieces

6 handfuls baby spinach

1½ cup frozen peas, rinsed under boiling water to thaw

Grated parmesan cheese (to serve)


1. Add onion and garlic into the Thermomix bowl and chop for 3 seconds/Speed 6

2. Add 20g of olive oil and sauté with measuring cup (MC) off for 3 minutes/100C/Speed 1

3. Insert butterfly, add rice and remaining olive oil and sauté with MC off for 5 minutes/100C/Reverse/Speed soft

4. If using, add wine and sauté with MC off for 2 minutes/100C/Reverse/Speed soft

5. Add chicken, stock, pepper and water – only add water up to the 2L marker in the bowl. Cook for 20 minutes/100C/Reverse/Speed soft

6. Add pepper to season, then pour into the ThermoServer and rest for 10 minutes

Packing for Lunch

1. When packing risotto into containers, stir in peas, spinach and broccoli into risotto.  These will cook when you reheat the risotto

2. Pack parmesan cheese into a small container and sprinkle over risotto once reheated

Eating Right Away

1. Add peas, spinach and broccoli into the ThermoServer and mix with the risotto before resting


Skip the chicken for a vegetarian version

[updated: August 18, 2013]