The BEST Thermomix Risotto

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The BEST creamy & rich Thermomix risotto made from ultra simple ingredients! Make it with or without wine and add other veggies and toppings of choice. The ideal easy lunch or dinner for the whole family.

A bowl of risotto with a gold spoon inserted in the middle.

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💌 Why You'll Love This Recipe
🥕 Ingredients
🔪 Equipment
⏲️ Steps
💡 Expert Tips
❓ FAQ
🌱 Substitutions
😴 Resting
🍽 Serving
📦 Storing & Freezing
👩‍🍳 No Thermomix?
🍲 More Thermomix Recipes
🍴Recipe

HINT - Stumbled upon this Thermomix risotto, but you don't own a Thermomix? Don't worry, I include instructions on how to make it without!

After the HUGELY popular Thermomix minestrone, I'm now bringing you another Italian-inspired comfort food classic.

💌 Why You'll Love This Recipe

Super easy to make
A comfort dish for the whole family
Staple ingredients
Make it with or without wine
Packed with a secret portion of veggies
Requires SO little effort

Plus, you'll get to learn from my expert tips & frequently asked questions!

🥕 Ingredients

This is what you’ll need to make a gorgeous Thermomix risotto.

PS - It might look like a lot, but all of these ingredients are easily accessible. For substitutions, see below.

All ingredients needed to make risotto laid out in bowls on a flat grey surface.

Ingredient Details

Rice - Use risotto rice like arborio or carnaroli.

Stock - I used veggie stock that I made by dissolving 1 stock cube in boiling hot water.

White wine - Dry, crisp white wine is the best choice for risotto. I recommend Pinot Grigio, Chardonnay, Pinot Blanc, or Sauvignon Blanc.

Celery - This secret ingredient adds a subtle flavour that takes the dish to another level.

Parmesan - SUCH an important element of this dish. To keep the risotto dairy-free I used dairy-free parmesan. You can also use nutritional yeast instead.

🔪 Equipment

Thermomix
Serving bowls & cutlery
Knife & chopping board

⏲️ Steps

TIP - This is just a simple overview of my Thermomix risotto. Find detailed instructions & exact ingredients at the bottom of this page.

Simply scroll down or click the Jump to Recipe button at the top to be taken to the recipe card.

A very close-up image of cooked risotto in a bowl.

Cut the onion in half. Peel the garlic. Roughly cut the celery.
Place halved onion, garlic, celery, butter, and oil into the TM bowl.
Chop for 15 seconds / speed 5. Scrape down.
Sautee for 5 minutes / 100 degrees / speed 1.
Add rice and wine. Cook for 2 minutes / 100 degrees / reverse / speed 1.5 and Measuring Cup (MC) off.
Add stock and cook for 15-20 minutes / 100 degrees / reverse / speed 1.5 and MC off.
Taste the rice & adjust to taste. Cook for longer if you prefer a softer texture. Add salt & pepper to taste.
Let rest for 5 minutes loosely covered.
Then stir in parmesan & the remaining butter.

Top your Thermomix risotto with fresh basil & enjoy!

💡 Expert Tips

The key is in the RICE. I can't stress this enough. Selecting the wrong type of rice will make it impossible to cook a proper risotto. In fact, buying the wrong rice could be the biggest mistake you make when cooking risotto (Source).

Don't wash your rice. Some rice dishes require rinsing the rice. This is NOT the case for risotto. Washing it will strip off the starch & make the rice less sticky.

Use hot stock.

Taste it! Towards the end of cooking time, make sure to taste the rice several times. It's better to undercook it than to overcook it.

When cooked, let it stand. Once your Thermomix has finished cooking the risotto, remove it from heat & let stand for additional 5 minutes. Then add more butter or cheese if desired (highly recommended).

SALT - Different brands/types of stock contain different levels of salt. Personal preferences are also different - some prefer salty, some less salty food. Make sure to taste the risotto towards the end and adjust to taste.

❓ FAQ

A bowl of risotto with a fork inserted in the middle and a few leaves of fresh basil on top.

What are some good substitutes for risotto rice?

While risotto rice (like arborio and carnaroli) rice works best, there are some alternatives.

You could use pearl barley which has a high starch content that mimics rice.

Some also use basmati rice - but keep in mind you won't get the same creamy results.

As mentioned in the Ingredients section, I do recommend sticking to risotto rice. You just can't beat that texture!

Can I make it with wholegrain rice?

Yes, but it won't create the same creamy texture.

However, it's a great option if you want a slightly healthier dish. Just remember it will take slightly longer to cook!

How many people does this recipe serve?

It makes 2 very large or 3 medium-sized portions.

Can I leave out the wine?

Sure! Just make sure to replace it with water or more broth to keep the same ratio of liquids to rice.

Is this recipe vegan and gluten-free?

Yes, this recipe is gluten-free.

It's also vegan if you use dairy-free butter and paremsan.

Make sure to check your wine is vegan too (not all wine is vegan).

🌱 Substitutions

The beauty of this Thermomix risotto is that it creates the most perfect base.

There are practically endless options for customising it. Here are some of my favourites!

Seasoning: You can use any of your own favourite herbs. Parsley, thyme, sage, and rosemary work well.
Hot & spicy: Add cayenne pepper, hot sauce or red chilli flakes to taste.
Roasted tomatoes: I love adding a few roasted cherry tomatoes at the end for some extra flavour & acidity.
Seasonal veggies: Add broccoli, mushrooms, aubergine, courgette (zucchini), asparagus, cauliflower, pumpkin, butternut squash, etc.
Truffle: Either fresh truffles or truffle oil can be added for a kick of musky flavour.
Miso paste: Add a teaspoon into the hot broth for a salty, umami note.
Toasted nuts: Think pine nuts, walnuts, or cashew nuts. Sprinkle them on top before serving.

😴 Resting

When cooking risotto, resting time is super important. It really shouldn't be skipped.

I know it's hard when you're hungry and just want to eat ASAP but I promise it's SO worth it!

Resting time is the period when you remove the risotto from heat, cover it loosely and allow it to rest.

Opinions on how long the resting time should be are divided. Aim for about 5 minutes and you'll be safe!

The temperature will come down & prepare the risotto for the addition of the final ingredients - cheese & butter.

You can use your Thermo Server container or another bowl/container of choice to rest the risotto in.

🍽 Serving

Risotto can be served with:

Some other popular sides to go with risotto are also sauteed mushrooms, pea & mint soup, Caprese salad, roasted asparagus, green beans & more.

📦 Storing & Freezing

Risotto is notoriously tricky to store. Here are some tips to make the process easier!

To store - Let it cool, transfer to an airtight container and store in the fridge for 3-4 days.

To reheat - You'll notice the risotto has thickened a lot in the fridge. To reheat, add approx. ¼ cup (60ml) of vegetable stock to every 1 cup of risotto. Mix well and heat up the mixture in the pan until piping hot.

To freeze - To put it simply, don't freeze the risotto. The texture will change completely and the rice might become very hard.

👩‍🍳 No Thermomix?

If you don't own a Thermomix, you can still make this recipe.

Use the same ingredients and follow this process.

Add butter & onion to a large pan. Heat for 3 minutes.
Add chopped onion, minced garlic & chopped celery. Sautee for 5 minutes.
Add rice & gently fry for 2 minutes.
Add wine & broth. Cook uncovered for 15-20 minutes.
Taste the rice towards the end to adjust the texture to taste.
When cooked, cover loosely and let stand for 5 minutes.
Then stir in the (vegan) parmesan & butter. Serve with fresh basil.

🍲 More Thermomix Recipes

If you love making your life easier with Thermomix, here are some FAB recipes to try!

Tried out this yummy Thermomix risotto yourself? It would be great if you could leave a review or comment below. This helps more readers find my recipes!

Got any questions about making this dish? Simply reach out via the comments section!