Green risotto
Everyone loves a Thermomix® risotto—no stirring, just a one-pot wonder!
This recipe was originally part of a meal kit, but I quickly ditched the recipe card and adapted it for the Thermomix®. The result? A vibrant green risotto with tender chicken, fresh spinach, and a deliciously creamy texture—perfect for a quick weeknight dinner or an impressive meal to share.
Like all Thermomix® risottos, resting after cooking is key, so be sure to let it sit before serving. Trust me, it’s worth the wait!
Green risotto
Servings: 6
Prep time: 10 MinCooking time: 30 MinTotal time: 40 Min
Suitable for TM5, TM6 and TM7
Ingredients
Preparation
- Add 40g pine nuts to the Thermomix® bowl and toast for 5 min/Varoma®/speed 1. Set aside.
- Add half of the 400g spinach leaves to the Thermomix® bowl. Chop for 3 sec/speed 5.
- Add the remaining spinach and chop for a further 3 sec/speed 5 (or until very fine).
- Add 120g unsalted butter to the bowl and sauté for 5 min/100°C/speed 2. Transfer the spinach to your Thermomix® Server.
- Without washing the bowl, add 2 brown onions (quartered) and 4 cloves garlic to the Thermomix® bowl. Chop for 4 sec/speed 6. Scrape down the sides and repeat if necessary.
- Add 1 tbsp extra virgin olive oil to the bowl and sauté for 5 min/Varoma®/speed 2 (MC removed).
- Insert the butterfly attachment and add 400g arborio rice to the bowl. Cook for 1 min/Varoma®/speed 2.
- Add 1000g water, 2 tbsp vegetable stock paste, and 500g diced chicken tenderloins to the bowl. Place the simmering basket on top of the lid to allow steam to escape. Cook for 20 min/100°C/speed 1.
- At the end of the cooking time, transfer the rice mixture to the Thermomix®® Server and mix through the spinach. Allow the risotto to rest for 10-15 minutes.
- Serve topped with 40g toasted pine nuts, 100g crumbled feta, and salt and pepper to taste.
oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
All rights reserved for Rebecca McAlister - Thermomix® Consultant
