A classic Thermomix creamy chicken risotto served with a dollop of zingy pesto and topped with panfried bacon and chicken for a complete, quick, weeknight meal.
Thermomix recently released a new risotto recipe for the TM6 called the Risotto Verde. I thought this recipe was going to be fabulous! The dish included pancetta and basil so it was ticking all my flavour boxes. However, after one or two mouthfuls I realised it wasn't quite hitting the mark for me. I was a little disappointed so I decided to create a delicious, family-friendly green risotto of my own.
My recipe is able to be cooked in the TM31, TM5 and the TM6. The instructions are the same for all machines.
To satisfy me this recipe needed to be easy, delicious and a complete meal! So many times a risotto isn't enough to keep my family happy. Having a bowl of just the one flavour can get a little boring by the time you get to the bottom.
This risotto is given a real flavour lift with a quick homemade pesto topping. Chicken and bacon are pan-fried as the risotto cooks adding substance and flavour to the dish without extending your time in the kitchen. I've suggested garnishing the completed dish with pinenuts or pistachio for some crunch. We've also added a little extra parmesan because you can never have too much cheese!
If you enjoy my risotto and want to try another favourite of mine take a look at this Pumpkin Risotto with Crispy Sage
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Step by Step Chicken Risotto
Making risotto in the Thermomix is a total joy as there is no manual stirring required. This means no burns from splashing of rice mixture as you laborious stir and add liquid to the dish.
The first step in preparing the dish is to make the pesto. There's no need to clean the bowl once the pesto is made. I just start adding the risotto ingredients to the dirty TM bowl so the risotto takes on some of the basil and garlic flavours.
Whilst the Thermomix is cooking the risotto I panfry the chicken and bacon. I know some people would just add these ingredients to the risotto but I like the taste of golden fried chicken and crispy bacon that only frying can give.
Then it's simply a matter of serving the dish, starting with the risotto and adding all the toppings. You will find there will be leftover pesto. Store the leftovers in a jar in the fridge and add it to sandwiches or combine with aioli for a delicious salad dressing.
Pesto Chicken Risotto Thermomix
Equipment
Ingredients
- 150 g parmesan cheese cut into large cubes
Pesto
- 35 g fresh basil
- 5 g garlic
- 1 pinch salt
- 25 g pinenuts
- 45 g mild oil
- 20 g lemon juice
Risotto
- 200 g baby spinach
- 150 g brown onion
- 15 g garlic
- 100 g bacon
- 20 g oil
- 300 g arborio rice
- 800 g water
- 2 teaspoon vegetable stock paste
- ¼ teaspoon black pepper
Toppings
- 600 g chicken thigh fillets cut into strips
- 150 g bacon cut into strips
- 60 g pinenuts
Instructions
- Add parmesan to TM bowl. Grate 5 sec/Speed 9. Reserve for later.
Pesto
- Without cleaning the bowl, add basil, garlic, salt, pinenuts, oil and lemon juice. Blend 10 sec/Speed 7.
- Add 50g of the reserve parmesan cheese. Combine 10 sec/ Speed 2.5.
- Place prepared pesto in a jar and reserve in the fridge until serving.
Risotto
- Without cleaning the bowl.
- Add spinach to the TM bowl. Chop 10 sec/Speed 5 (Use the spatula to move the spinach around the bowl whilst chopping.) Reserve spinach in ThermoServer.
- Place onion, garlic, bacon and oil in the TM bowl. Chop 3 sec/Speed 5.
- Saute 5 min/Varoma/Speed 1 (MC OUT)
- Add rice, water, vegetable stock paste and pepper to TM bowl. Cook 12 min/100 degrees/Speed 1 (REV Blade)
- Meanwhile, add bacon and chicken to a frying pan. Fry over low heat until cooked through and golden. Reserve
To Serve
- Pour cooked risotto into the Thermoserver. At this stage, the risotto will still have quite a lot of liquid.
- Stir through the reserved spinach and add 50g of reserve parmesan cheese.
- Cover and allow to sit for 5 minutes. The risotto will finish cooking in the Thermoserver!
- Add risotto to serving bowl, top with a portion of bacon and chicken a generous dollop of pesto and more reserved parmesan and pinenuts.
Notes
Nutrition
Thanks so much for stopping by.
Please feel free to leave me a comment. I love hearing from everyone 🙂Rating the recipe once you’ve made the dish helps other readers decide whether to make my dishes, so I would love it if you could come back and let everyone know what you think.
Emma says
I cooked the chicken in the thermomix and added toasted pine nuts for some extra crunch. This was simply sensational.
Brett Carlyle says
Hi Emma
Thank you for coming back and commenting! I love that you enjoyed the dish xx
Happy cooking
Julie xx
Nicola says
YUM!!! I came across this recipe when looking for something my friend had made for us once, it did not disappoint. Absolutely full of flavour and all three of my kids loved it.
Nicola Franklin says
Amazing recipe, the whole family loved it!
Julie Carlyle says
Hi Nicola
Thank you so much xx
Happy Cooking Julie
Lisa says
That was absolutely beautiful! I forgot to serve it with the pesto on top and we had a couple of mouthfuls before I remembered! It was really yummy and then added the pesto and well....hey presto!!! Amazing! Fresh and delicious! Thanks for sharing.
Julie Carlyle says
Hi Lisa
I am so pleased you enjoyed the recipe 😘😘😘😘 Thank you so much for coming back and letting me know.
Happy Cooking
J
Meryn says
Delicious! A really tasty risotto! Using the Thermosetver meant the rice didn’t get mushy, as often happens with Thermomix risottos. Will definitely make it again, and use that technique in other recipes. Thank you.
Christine says
I have to start with, Im not a fan of Spinach, nor Basil Pesto... what drove me to cook this was simply it looked too good not to try.
Was I surprised about the end result! OMGoodness what a delicious and spectacular meal. I was sitting at the best 'home' restaurant eating a delightful meal cooked by me! If I could rate 10 stars I would. Thank you.
Brett Carlyle says
Thank you Christine! Such a lovely message!
Julie xx
Noelene says
Made this last night. I cheated with pre made chicken stock and pesto from the fridge. This was an easy Sunday night comfort meal and a great risotto.
Susan says
Not sure what I did wrong with the risotto, after the 10 minutes there was heaps of liquid left. Yes I only put 800g in
Julie Carlyle says
Hi Susan
Once the risotto has finished cooking it needs to sit for 10 Minutes in a Thermoserver or the TM Bowl to absorb the rest of the liquid. I hope you will try the recipe again. The extra time allows the rice to continue cooking without becoming gluggy.
Happy Cooking
j
Toni says
Sorry. That’s definitely ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ from me ⬆️
Toni says
I made this tonight. I wish I wasn’t so full cos I want to eat more. This is SO DELICIOUS. Will definitely make often ❤️
Julie Carlyle says
Thank you so much for your kind words and for coming back and eating the recipe😊😊😊 I loved hearing you thoughts.
P.S ... I ate more than I should have when I made the recipe too 😳 I couldn’t stop!
Julie
SHANIKA says
OMG! This Pesto Chicken Risotto looks amazing! I love the addition of bacon bits on top. Just bursting with flavor!
Beth says
I love the flavors and colors of this dish! I can see it being a family favorite around my home!!
Krissy Allori says
This looks amazing. What great flavors you've included. My husband is going to love it.
Andrea says
Oh my, not only is this amazing looking it sounds so flavorful and delicious.
Traci says
I could devour one giant bowl of chicken risotto! Love the flavors and textures...it's a beautiful combination. Thanks for sharing! 🙂