Thermomix Risotto: Mushroom, Bacon & Baby Spinach Risotto
Totally Delicious Thermomix Risotto: Mushroom, Bacon & Baby Spinach
Like many people, the very first thing I made in my Thermomix (after the vegetable stock, of course!) was risotto. I’d always loved making it the conventional way and I was sure that there was no way this machine could make it equally as good… even knowing that it certainly was a super incredible machine! Well my goodness, I was absolutely blown away by not only the ease of making risotto in the Thermomix, but also the incredible taste. Thermomix risotto is really just so rich and creamy!
Ever since then, my husband and I have made so many different versions of risotto in the Thermomix (yep he even makes them too… and I don’t think he EVER made a risotto the conventional way!), but one of our favourites is this Totally Delicious Mushroom, Bacon & Baby Spinach.
The only problem is that in our house we have my husband who is not a big fan of mushrooms, and me, who absolutely loves them! So this risotto is a nice little way to meet in the middle it’s a little bit mushroomy without being overpowering!
To make this mushroom, bacon and baby spinach Thermomix risotto you will need:
50 grams parmesan cheese
1 clove garlic, peeled and chopped finely
1 onion, peeled, halved
150g bacon, chopped
120g mushrooms, sliced
150g white wine
600g liquid chicken stock
100g baby spinach
Salt and pepper to serve
40g butter or olive oil
320 grams Arborio Rice
Method:
Place the parmesan cheese into the TM bowl and grate for 10 seconds on Speed 8.
Place the grated parmesan into a bowl and set aside.
Add the onion to the bowl and chop for 4 seconds on Speed 6 (you may need to scrape the sides of the bowl down).
Add the finely chopped garlic, bacon and the butter/olive oil.
With the MC removed, saute for 3 minutes, Speed 1 on Varoma temperature.
Use the spatula to scrape the bottom of the bowl to ensure that no mixture has stuck.
With the MC still off, add the rice and wine and cook on Reverse Speed 1 for 3 minutes, Varoma temperature.
Scrape the bottom of the bowl with the spatula.
Pour in the liquid stock and add the chopped mushrooms.
Cook on Reverse Speed 1 1/2 for 13 minutes on 100 degrees.
Transfer the risotto to the ThermoServer and add the baby spinach and parmesan cheese (set aside 2 tbs of cheese for sprinkling on top).
Mix well.
Leave in the ThermoServer for 5-10 minutes to thicken.
Serve with cracked pepper, salt and remaining parmesan.
*Please note that the risotto may appear liquidy after cooking but don’t worry! This is totally normal! It will thicken in the ThermoServer.
Ingredients
- 50 grams parmesan cheese
- 1 clove garlic, peeled and chopped finely
- 1 onion, peeled, halved
- 150g bacon, chopped
- 120g mushrooms, sliced
- 150g white wine
- 600g liquid chicken stock
- 100g baby spinach
- Salt and pepper to serve
- 40g butter or olive oil
- 320 grams Arborio Rice
Instructions
- Place the parmesan cheese into the TM bowl and grate for 10 seconds on Speed 8.
- Place the grated parmesan into a bowl and set aside.
- Add the onion to the bowl and chop for 4 seconds on Speed 6 (you may need to scrape the sides of the bowl down).
- Add the finely chopped garlic, bacon and the butter/olive oil.
- With the MC removed, saute for 3 minutes, Speed 1 on Varoma temperature.
- Use the spatula to scrape the bottom of the bowl to ensure that no mixture has stuck.
- With the MC still off, add the rice and wine and cook on Reverse Speed 1 for 3 minutes, Varoma temperature.
- Scrape the bottom of the bowl with the spatula.
- Pour in the liquid stock and add the chopped mushrooms.
- Cook on Reverse Speed 1 1/2 for 13 minutes on 100 degrees.
- Transfer the risotto to the ThermoServer and add the baby spinach and parmesan cheese (set aside 2 tbs of cheese for sprinkling on top).
- Mix well.
- Leave in the ThermoServer for 5-10 minutes to thicken.
- Serve with cracked pepper, salt and remaining parmesan.
- *Please note that the risotto may appear liquidy after cooking but don’t worry! This is totally normal! It will thicken in the ThermoServer.
What is your favourite Thermomix risotto recipe?
Lucy Mathieson
Lucy is a trained primary school teacher with a passion for baking. Lucy began her blog, Bake Play Smile, in 2013 and it has since grown into one of Australia’s most recognised food blogs. Bake Play Smile is all about fun, food and happiness. Lucy’s recipes have earned national acclaim through a number of awards and publications. She was a winner of the 2015 Best Recipes ‘Home Cook Hero’ competition in Super Food Ideas magazine, a Top 5 Finalist for the 2014 Mamamia Food Blogger Competition, a Top 5 Food Blogger on Every Recipe, and a Kidspot “Voices of 2014″ nominee.
