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Thermomix Butternut, Mushroom and Peas Risotto

November 13, 2014 by Maureen 53 Comments

Butternut, mushroom and pea risotto

This butternut pumpkin (squash), mushroom and peas risotto was delightfully comforting for lunch today.  Good thing because John went to write his dad’s doctor appointment on my white board (also called Maureen’s brain) and he said, “Did you forget we’re going to the Gold Coast tomorrow for a studio lighting course?”

First I argued that I don’t book anything for Thursdays and he asked if the date was right, November 13th.  “Ummm, yep.  I booked the 13th, not a Thursday.”

“You’re nuts,” he said, “Are we still going?”

Yes!  So then he began to tell me all the things I needed to get ready and I wasn’t listening.  I had already arranged something for Thursday afternoon and had to cancel that or cancel the class.  I hate having to do that.

All is well, we’re off to the class and John ate nearly that entire bowl of risotto.  He left enough for Charlie who pulled out the pumpkin pieces and left them on the floor.  He’s not happy that he’s staying home.

Carnaroli Rice

This risotto is super easy in a Thermomix but the traditional method would probably be more authentic.  I sauteed the onion in a skillet rather than in the Thermomix purely for personal reasons.  I like little cubes of onion and the chopper makes them too fine for me.

onions

First I roasted the butternut and set it aside.  To start the risotto I put the onion and crushed garlic in the machine and let it go around for a minute or so and then added the rice and the wine and then the stock.  Then I waited 16 minutes.  During this 16 minutes I sauteed the mushrooms and took them off the heat and dumped in a cup of frozen peas.  I went outside and snipped 2 tablespoons of chives too.

butternut, mushrooms and peas

When the buzzer went off I realised I hadn’t grated the parmesan so I took one jug off and put my spare one on and whizzed the parmesan and added it to the risotto and then stirred in the veggies.   Perfect lunch.

butternut, mushrooms and peas

4.5 from 13 reviews
Thermomix Butternut, Pea and Mushroom Risotto
 
Print
Prep time
30 mins
Cook time
16 mins
Total time
46 mins
 
Once the butternut was roasted, the meal took less than 20 minutes start to finish.
Author: Maureen Shaw
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 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
Instructions
  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
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Filed Under: Recipes, Thermomix Tagged With: butternut pumpkin, butternut squash, mushrooms, peas, risotto

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Comments

  1. movita beaucoup says

    November 13, 2014 at 9:28 pm

    Serves 4? NO. Serves 1. Me. It sounds divine…

    Reply
    • Maureen says

      November 13, 2014 at 10:01 pm

      You and I think alike!

      Reply
      • Janet says

        September 17, 2018 at 12:46 pm

        It had way to much liquid in it.
        I had to cook it about double the time to reduce the liquid, then it became gluggy.
        I then put in frypan to try and dry out the liquid some, was still gluggy though.
        Taste was good but maybe need to look at how much stock to put in.

        Reply
        • Rachel says

          August 20, 2020 at 8:36 pm

          Totally agree Janet, there was way too much liquid. If you want to so this recipe, check another recipe to adjust the amount of broth.
          My risotto was too soupy and not that good in the end.

          Reply
  2. SallyBR says

    November 13, 2014 at 11:04 pm

    Charlie and Oscar are probably brothers separated at birth… Oscar will carefully remove mushrooms from his food, and leave them on a neat circle around the bowl.

    as if making a statement – I do not like mushrooms, please stop including them in my food

    Maureen, I almost spilled coffee with the “Maureen’s brain” – priceless!!!!!

    Reply
    • Maureen says

      November 13, 2014 at 11:26 pm

      When you get my age, Sally, you need an external hard drive 🙂 In my case it’s the white board.

      Reply
      • SallyBR says

        November 15, 2014 at 12:49 pm

        Not sure what you are talking about with this age thing…. I am 54 you know…. (sigh)

        Reply
  3. Eva Taylor says

    November 13, 2014 at 11:29 pm

    I’m still so very intrigued about this thermomix. How clever to make risotto in it, it looks absolutely delicious.

    Reply
  4. JayanthiSindhiya says

    November 14, 2014 at 1:05 am

    Wow it is so colourful and looks gorgeous

    Reply
  5. Eva says

    November 14, 2014 at 1:35 am

    This recipe is for me because I have Thermomix and I never make risotto with ! I will try it !

    Reply
  6. Laura (Tutti Dolci) says

    November 14, 2014 at 3:16 am

    There’s nothing more comforting than a bowl of warm risotto – this looks mouth watering!

    Reply
  7. Martyna @ Wholesome Cook says

    November 14, 2014 at 3:24 am

    Oh Maureen, this recipe might be the first one I’ll try for Matt and the family when I get my Thermie delivered. And soon I hope! I’ve been toying with the idea for almost 3 years and when given the opportunity to bid at a silent auction for one with funds going to the Mirabel Foundation, I though this is why I should get one today!

    Reply
  8. Sandra - The Foodie Affair says

    November 14, 2014 at 3:26 am

    What a gorgeous meal! I only eat peas in dishes like this risotto! Little pops of sweetness. Mmm, mmm!

    Reply
  9. Rachel (Rachel's Kitchen NZ) says

    November 14, 2014 at 4:18 am

    Mmmm – looks great Maureen – hate it when I get appointments confused!

    Reply
  10. A_Boleyn says

    November 14, 2014 at 4:56 am

    I keep meaning to get a white board or something similar to write myself notes cause the two calendar system … one in the kitchen and one upstairs in the computer room … isn’t working as well as it should. And the scraps of paper with my shopping list keep getting lost/misplaced.

    Sounds like a great risotto.

    Reply
  11. Melissa @ My Recent Favorite books says

    November 14, 2014 at 5:04 am

    It sounds delicious!

    Reply
  12. Lizzy (Good Things) says

    November 14, 2014 at 5:05 am

    Your conversation sounded like one we had the other day… I have notes and calendar entries and we still forget things. The risotto would have been wonderful for lunch… Peter and I would have devoured all of it! Yum.

    Reply
  13. Miichael says

    November 14, 2014 at 5:25 am

    Looks delicious! I have never had this before 🙂

    Reply
  14. Aleksandra Nearing says

    November 14, 2014 at 5:56 am

    The Gold Coast! MY hometown Chicago? I have to say, that is a delicious looking risotto! Love all the vegetables!

    Reply
  15. Marissa | Pinch and Swirl says

    November 14, 2014 at 6:40 am

    This is my kind of comfort food! Looks wonderful….

    Reply
  16. Veronica (Roni) says

    November 14, 2014 at 7:06 am

    Mmmmm, divine! With all the fresh asparagus around at the moment I’ve been making crab & asparagus risotto for a few people…with loads of shaved parmesan & snippets of fresh thyme from the wheelbarrow herb garden out the front. It’s a good thing :))
    And I also love your whiteboard brain lol
    ciao Roni xx

    Reply
  17. Abbe@This is How I Cook says

    November 14, 2014 at 9:07 am

    What a perfect recipe for the season! And the class sounds great! I have a cute little book to write things in-that is if I remember my pen!

    Reply
  18. velva says

    November 14, 2014 at 11:16 am

    This is a beautiful risotto. Love the colors, flavors and textures.

    Velva

    Reply
  19. cheri says

    November 14, 2014 at 12:03 pm

    Hi Maureen, did know you could make a risotto in the thermomix. Pretty cool! Maureen’s brain….love it!

    Reply
  20. Joanne T Ferguson says

    November 14, 2014 at 1:42 pm

    G’day! What a great recipe and photos are mouth watering too!
    It’s a good thing my head is still attached these days as would forget and lose that too Maureen!
    Cheers! Joanne

    Reply
  21. John@Kitchen Riffs says

    November 14, 2014 at 1:52 pm

    Google calendars does it for us — we can sync between phones, computers, whatever so we both know what’s going on. Of course, I need to remember to check the calendar! White board is better in a lot of respects — it’s in your face, which I need.

    Reply
  22. Bam's Kitchen says

    November 14, 2014 at 7:24 pm

    A perfectly delicious meal. I love the veggies and mushrooms. I have heard so many lovely things about the thermomix and would love to get one. So interesting that you were able to make risotto in one, Have a super weekend. Take care, BAM

    Reply
    • Maureen says

      November 14, 2014 at 11:04 pm

      it’s pretty much saute the onion and garlic for a couple of minutes, stir around the rice and wine, then put all the stock in and come back in 16 minutes. It’s a lovely meal to have if there are leftover veggies in the fridge. Dinner in 20 minutes.

      Reply
  23. Jill Colonna says

    November 14, 2014 at 10:50 pm

    What a laugh – whiteboard aka brain… I’m the same: these days if I don’t write something down, it’s lost. I’m lost…
    And lost in pumpkin and all sorts of squash just now. Love risotto and this combination, Maureen. I don’t have a thermomix but perhaps I could ask Santa, do you think?

    Reply
    • Maureen says

      November 14, 2014 at 11:02 pm

      I think it’s possible!

      Reply
  24. Linda says

    November 15, 2014 at 2:20 am

    I adore rissotto…comforting to make and comforting to eat. I like this having such an abundance of veggies; very healthy and I agree a perfect lunch. I also love your whiteboard schedule 🙂

    Reply
  25. Pamela @ Brooklyn Farm Girl says

    November 15, 2014 at 3:56 am

    Mushrooms + peas = my favorite! I’d love to have a big bowl of this.. yum!

    Reply
  26. Holly | Beyond Kimchee says

    November 15, 2014 at 5:54 am

    I love the combination of mushroom and the butternut squash in risotto. I think the roasting will bring the natural sweetness of the squash to the maximum and goes so well with rice. I haven’t tried with the Thermomix and quite intrigued by it.

    Reply
  27. Lorraine @ Not Quite Nigella says

    November 15, 2014 at 9:38 am

    This looks divine Maureen and 20 minutes is definitely a win in terms of cooking time! 😀

    Reply
  28. Emma @ Bake Then Eat says

    November 15, 2014 at 11:19 am

    Certainly is a perfect lunch looks lovely! I would happily have a bowl of this for my lunch and tea!

    Reply
  29. Felicia @ Next Stop: Food says

    November 15, 2014 at 12:50 pm

    Love the combination of flavours! It makes the risotto so colourful too 🙂
    PS, I have to write everything down too..

    Reply
  30. Sherry from sherryspickings says

    November 15, 2014 at 4:39 pm

    Yum yum looks delish. I don’t have a thermomix. In truth I find it a bit scary:)

    Reply
    • Maureen says

      November 15, 2014 at 4:52 pm

      Not scary at all. I love mine and use it a lot. Maybe not for the whole meal like this but for bits and pieces all the time.

      Reply
  31. Bec says

    November 15, 2014 at 9:15 pm

    I love risotto, it’s just the best confort food or go to meal. Lovely recipe and I am making this sans thermomix (haven’t got one yet!) Lovely, Bec
    http://www.dancingthroughsunday.com.au

    Reply
  32. Roberta says

    November 15, 2014 at 11:22 pm

    YUM. Looks delicious. I like the idea of a white board. But would probably not work for me. I would forget to check it out. Kinda like my calendar book. LOL

    Reply
  33. CakeSpy says

    November 16, 2014 at 2:10 am

    FREAKING AWESOME. I love the texture, color, and flavor combinations going on here. Can’t wait to eat this!

    Reply
  34. lizzie @ strayedtable says

    November 16, 2014 at 7:59 am

    It looks so creamy, those thermomixes sure make rice amazing. I am still yet to crumble and buy one. Great recipe.

    Reply
  35. Hotly Spiced says

    November 16, 2014 at 8:08 am

    I do love risotto and i make one with roasted pumpkin and sage and pancetta. This is such a great meal and I’m glad it can be so easily made with a thermomix. Poor Charlie being left behind. My dogs had their best day yesterday – I took them out with me every time I left the house. I hope the studio lighting class went well xx

    Reply
    • Maureen says

      November 16, 2014 at 10:20 am

      What a win the studio lighting class was. We’d bought two tickets because I want John to start helping me with photography. Until now it’s been a one-man (woman) show but it’s just better when there’s someone there to click the shutter, etc. We arrived on the Gold Coast early so I could shop for a new camera bag. The owner came over, introduced himself and said it was just John and me and what did I want to shoot. He spent 2 1/2 hours on lighting food. I was over the moon happy.

      Reply
  36. Chineka @ Savor The Baking says

    November 16, 2014 at 1:19 pm

    Maureen this dish looks so good and it includes my favorite, mushrooms.

    Reply
  37. Shashi RunninSrilankan says

    November 16, 2014 at 11:11 pm

    Maureen – I just recently started making risotto – and I cannot wait to try yours! The combo of butternut and mushrooms is making me hungry!

    Reply
  38. Lucy @ Bake Play Smile says

    November 17, 2014 at 9:37 am

    Oh wow Maureen – that risotto looks absolutely divine. We love having risotto in our house and this one is definitely going on my must-make list! Thanks 🙂 xx

    Reply
  39. mjskit says

    November 17, 2014 at 2:15 pm

    Not familiar with a thermomix, so I would be making this the old fashion way. Love the addition of the vegetables after the risotto is made. You’re right – what a great lunch! Hope you had fun at your lighting class.

    Reply
    • Maureen says

      November 17, 2014 at 3:41 pm

      I don’t think the Thermomix is sold in the US and I can’t imagine why. Traditional method is probably better anyway.

      Reply
  40. Simone says

    November 17, 2014 at 4:37 pm

    That looks totally amazing. But you went to the course right? I’m curious to find out what you learned… Are you gonna write about it too? Anyway his risotto looks just like the thing I need to make tonight. I have a pumpkin lying around that I could use instead of the butternut!

    Reply
  41. Judy @Savoring Today says

    November 19, 2014 at 1:02 am

    I too must have a brain I can look at in black and white because dates and days of the week do not always connect in my head like they do on paper — Ha! I like the colorful aspect of your risotto, I would polish off a bowl of it too.

    Reply
  42. Jean | DelightfulRepast.com says

    November 14, 2015 at 10:07 am

    Maureen, I’d love to have that for dinner this evening, but that would mean a quick grocery run. But soon!

    Reply
  43. Nat says

    April 30, 2020 at 8:26 pm

    Big hit at our house with some very fussy eaters, so thank you! I used porcini mushrooms for the grown ups, fried bacon bits, steamed pumpkin and peas.

    Reply

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