Thermomix Butternut, Pea and Mushroom Risotto
Prep time
Cook time
Total time
Once the butternut was roasted, the meal took less than 20 minutes start to finish.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 400 grams butternut pumpkin/squash cut in bite-sized pieces
  • 1 litre chicken stock
  • 2 tablespoons butter
  • 1 onion finely chopped (or use the thermo to do it)
  • 1 clove garlic, crushed
  • 300 grams carnaroli rice
  • 100 mls white wine
  • 1 cup frozen peas
  • 1 cup sliced mushrooms
  • 40 grams (1/3 cup) Parmesan cheese, grated
  • 2 tablespoons chopped chives
  1. Pre-heat oven to 180C/350F
  2. Place butternut on baking sheet, drizzle with olive oil, spread into a single layer and sprinkle with sea salt. Bake in the oven for about 30 minutes or until the edges of the butternut start to caramelize and turn brown.
  3. In a skillet (or thermomix if you prefer) saute the onion until soft then place it in the Thermomix
  4. Add the garlic and the butter and saute on 100 at speed 1 for 2 minutes.
  5. insert the butterfly and add the rice and the wine and cook on 100 speed 1 reverse for 2 minutes.
  6. Add the stock, temperature 100, speed 1 reverse for 16 minutes.
  7. While the risotto is cooking saute the mushrooms in oil and once they've released their juices, toss in the frozen peas to thaw while the risotto cooks.
  8. When the risotto is finished, stir in the Parmesan cheese, and the vegetables and chives. Ttaste for seasoning. Sometimes chicken stock can be salty so don't add salt until you taste.
  9. Serve with some extra Parmesan cheese on the side
Recipe by Orgasmic Chef at