You know, sometimes the food that warms your soul doesn’t come straight from the Southern kitchen I grew up in, and that’s totally okay! I first fell head over heels for real risotto when I visited a friend who lived in Italy. She stirred that pot forever, weaving stories into every creamy spoonful. That patience and love? That’s what I carry here at Top Chicken Eats. But let’s be real—sometimes life is moving too fast for constant stirring. That’s where my trusty Thermomix steps in to save the day!
This **Risotto with Spinach and Peas- Thermomix** recipe lets you harness that gorgeous, traditional Italian creaminess completely hands-free. I’ve tinkered with the method to give you that soulful, veggie-packed comfort, proving that even as we blend Southern warmth with global flavors, we can embrace modern ease. As a home chef rooted in soulful cooking, I promise you, this hands-off approach creates the coziest, creamiest bowl you’ve ever imagined. If you want to learn more about my journey, you can always check out my story on Top Chicken Eats.
Why This Risotto with Spinach and Peas- Thermomix Recipe Works for You
I know what you’re thinking: Risotto means standing over a hot stove for 30 minutes, right? Nope! Not with this one. This recipe is designed for you, the busy cook who wants that incredible Italian texture without babying the pot. It’s hearty, it’s packed with gorgeous greens, and it’s shockingly easy.
- It delivers that dreamy, slow-cooked creaminess completely hands-free.
- It’s loaded with fresh spinach and sweet peas for color and nutrition.
- It turns a sometimes-intimidating dish into a reliable weeknight staple.
Effortless Creaminess Using Your Thermomix
Honestly, this is the magic trick. The machine handles the slow addition of liquid and the regular stirring required for perfect starch release. You just let the Thermomix do the heavy lifting. It’s probably the best of all the Thermomix Recipes Healthy choices we have because the texture is unbeatable.
A Wholesome Twist on Classic Italian Recipes
While we love classic Italian Recipes, sometimes they need a little helping hand to fit our schedule. By incorporating fresh spinach and peas, we give that rich rice base a beautiful lift. It’s still soul-satisfying, but you get a huge dose of veggies alongside that decadent cheese finish.
Gathering Ingredients for Risotto with Spinach and Peas- Thermomix
To make any Italian dish shine, you must start with ingredients that respect the tradition, even if we’re using the machine to do the work! Since this is a simple, savory recipe, the quality of what goes in really sings through. Don’t skimp on the cheese, trust me on that one. We’re keeping everything very categorized here so you can grab your items easily before you start the prep work. This ensures nothing gets forgotten while we’re busy measuring out stock!
Ingredients for the Main Risotto with Spinach and Peas- Thermomix
- For the Parmesan: 2 oz Parmesan cheese, in pieces, plus extra shaved to serve
- For the Greens: 5 oz fresh baby spinach, de-stemmed
- For the Base: 2 oz onion, in pieces
- For the Base: 2 cloves garlic
- Fats: 1 oz unsalted butter
- Fats: 1 oz extra virgin olive oil
- Rice: 10 oz arborio rice
- Liquid: 2 oz dry white wine
- Liquid: 25 oz vegetable stock (plus 2 cubes vegetable stock)
- Veggies: 5 oz frozen peas
- Optional Extra Flavor: 1 marinated artichokes, chopped, optional
Essential Equipment for Your Risotto with Spinach and Peas- Thermomix
When you make risotto the old-fashioned way, you need a heavy-bottomed saucepan and a sturdy wooden spoon, and you need your entire afternoon free! But since we’re embracing the ease of this **Risotto with Spinach and Peas- Thermomix** method, our equipment list gets wonderfully short. We rely on the machine to deliver that deep, comforting creaminess.
The bulk of this work is honestly done inside the stainless steel bowl. However, having a couple of little bowls handy for mise en place makes everything quicker and keeps your kitchen calmer. You want everything ready to go before you hit ‘Start’ on that first step!
- The star of the show, of course, is your Thermomix machine. Make sure the bowl is clean and ready to handle grating, chopping, and cooking all in one go.
- You’ll need a small bowl to hold that lovely grated Parmesan once it’s done.
- Another small bowl is handy for setting aside the chopped spinach immediately after processing.
- A good spatula or scraper for transferring the final risotto out of the bowl is essential!
Step-by-Step Instructions for Perfect Risotto with Spinach and Peas- Thermomix
Listen, making amazing, restaurant-quality risotto used to mean standing there, ladling stock, stirring, waiting, ladling more stock… you get the picture. It’s lovely, but it’s a commitment! With this method, your trusty Thermomix handles every single pulse and stir for you, so you can actually sit down and relax while it works. This is why I love this recipe when I need a hearty Thermomix Dinner Recipes option—it gives me quality without the constant wrist work!
Preparing the Cheese and Greens for Risotto with Spinach and Peas- Thermomix
We get the prep out of the way first, exactly like an assembly line! First, let’s tackle that Parmesan. Add your 2 oz of Parmesan pieces right into the bowl. Pulse it fast—just 5 seconds on Speed 10. Don’t overthink it; just get it powdered up, then scoop that lovely grated cheese into a separate bowl and set it aside. Now for the greens: Toss in your 5 oz of fresh baby spinach. Process this for just 3 seconds on Speed 5. It gets chopped perfectly, and then you set that aside too. See? We’re already ahead of schedule!
Building the Flavor Base and Toasting the Rice
Time to build that classic depth! Put the onion pieces and garlic cloves into the empty bowl. Pulse them for 5 seconds on Speed 5 until they’re nicely chopped, then scrape down the sides. Now, add the butter and the olive oil. You need to cook this base for 3 minutes at 120°C on Speed 1 (if you have a TM5, remember to use the Varoma setting). Next—the rice! Add your 10 oz of Arborio rice. You cook this for 3 minutes at 120°C, but here’s the key part: Cook this in Reverse on Speed 1, and make sure you don’t put the measuring cup on top! This toasts the rice just right.
The Hands-Free Cooking Cycle and Final Additions
Now comes the magic where we walk away! Pour in your 25 oz of vegetable stock along with the 2 stock cubes. Cook this mixture for a full 15 minutes at 100°C, still in Reverse on Speed 1, but this time, place the measuring cup right on top to prevent splattering. Once that time is up, add the frozen peas, your reserved chopped spinach, and any optional chopped artichokes you’re using. Cook for another 2 minutes at 100°C in Reverse on Speed 1. Finally, stir in that grated Parmesan you set aside. Don’t jump straight to the plate, though! Let everything sit with the lid on for 1 to 2 minutes. This little resting time is crucial for that final, perfect creamy finish.
Tips for Success with Risotto with Spinach and Peas- Thermomix
Even though the Thermomix does most of the hard work, a couple of little habits will take this dish from great to absolutely stunning. My biggest tip when working with any risotto, even a hands-free one like this **Risotto with Spinach and Peas- Thermomix**, is making sure your stock is hot. Seriously, piping hot! Dumping cold stock into the rice mid-cook shocks the grains and stops that creamy starch from releasing properly.
Also, remember that those 15 minutes the machine spends cooking the rice? Use that time wisely! While you’re waiting, you can quickly warm your vegetable stock up in a small pot on the stovetop so it’s steaming when you add it in step seven. This recipe is just fantastic for those cooler evenings; it really hits the spot as one of our favorite Autumn Recipes because it’s so warm and comforting without being heavy.
Serving Suggestions for Your Savoury Recipes Risotto with Spinach and Peas- Thermomix
Now that you have this unbelievably creamy, hands-free risotto sitting in your Thermomix bowl, how do we serve it up to make it feel like a true special occasion? This dish is so rich and satisfying on its own, but a few simple touches can elevate it from a simple Tuesday night meal to a stunning centerpiece for your weekend table. It truly shines among our more elegant Savoury Recipes collection.
My number one rule for serving any risotto—and I mean *any*—is to top it generously with a snowdrift of freshly shaved Parmesan cheese right before it hits the table. That sharp, salty bite cuts through the richness of the butter and creaminess of the rice perfectly. Don’t use the pre-grated stuff here; get a proper chunk of Parmesan and use a vegetable peeler!
When thinking about what to serve alongside this vibrant green risotto, I like to keep things light so the rice remains the star. If you’re looking for a side dish, try:
- A simple side salad dressed with lemon vinaigrette to add a bright, acidic counterpoint to the creamy rice.
- A few slices of toasted, crusty Italian bread rubbed lightly with garlic, perfect for scooping up any leftover bits from the bowl.
- If you want a little more protein, some perfectly grilled lemon-herb shrimp placed right on top adds a fantastic touch without overpowering the delicate flavor of the spinach and peas.
Remember, presentation matters just as much as that perfect texture the Thermomix achieved. Serve it immediately while it’s piping hot and at its most luscious!
Storage and Reheating Instructions for Risotto with Spinach and Peas- Thermomix
You bet you can save those leftovers! Risotto really changes overnight, but we can bring it back to life. When storing this **Risotto with Spinach and Peas- Thermomix**, pop the remainder into an airtight container and keep it in the fridge. Don’t keep it for more than two days, though; it loses its heart after that!
The reheating trick is crucial to avoid a dry, clumpy mess. When you’re ready for seconds, place the leftover risotto in a saucepan over low heat. You absolutely must add a splash—maybe a tablespoon or two—of warm vegetable stock or even just water. Stir constantly until it warms through and gets that lovely, creamy flow back. Seriously, that little bit of liquid makes all the difference!
Frequently Asked Questions About Risotto with Spinach and Peas- Thermomix
I always get the same handful of questions when people try risotto for the first time, especially when they are using a machine like the Thermomix for a complex dish like this! Trust me, I understand the nerves. Making a truly creamy risotto—even when it’s one of those fantastic Thermomix Recipes Dinner—can feel tricky, but these answers should smooth out any last worries about your Kitchen Recipes!
Can I substitute the Arborio rice in this Risotto with Spinach and Peas- Thermomix?
That’s a great question! Arborio rice is the classic choice because its high starch content is what creates that signature luxurious creaminess when it rubs against itself during the cooking process in the machine. If you can’t find it, Carnaroli is a totally acceptable substitute; it holds its shape a little better, so you might end up with something slightly less gooey—but still delicious! I’d advise against super-short-grain or long-grain rice, as they just don’t release starch the way we need them to for this specific recipe.
Is this recipe suitable for vegan diets?
As written, with the Parmesan and butter, no, it isn’t vegan, but it is SO easy to convert! You just need simple swaps. For the butter, use a good quality vegan butter block—it melts and cooks down just fine. For the Parmesan, there are some amazing vegan hard cheeses out there now that grate beautifully. If you use a good nutritional yeast blend mixed in at the end instead of shaved cheese, you still get that cheesy flavor depth while keeping the core **Risotto with Spinach and Peas- Thermomix** wonderfully hearty. It will still be creamy, even without the dairy!
Sharing Your Experience with This Risotto with Spinach and Peas- Thermomix
I want to hear all about it! Once you’ve used your Thermomix to whip up this beautiful, vibrant **Risotto with Spinach and Peas- Thermomix**, please don’t keep that joy to yourself. Lilya always says that cooking is about connecting, and seeing your finished bowls is the absolute best part of my day here at Top Chicken Eats.
Did it come out as creamy as you hoped? Were your kids shocked that you made real Italian risotto in under 30 minutes? Drop a star rating right below and tell me in the comments what you thought! If you snapped a photo of that gorgeous green perfection, tag me on social media; I absolutely love seeing how my kitchen wisdom travels around the world to yours. If you have any lingering questions after trying the recipe, feel free to reach out to me directly via my contact page!
Happy cooking, friends. I truly hope this simple, soulful dish brings as much comfort to your table as it does to mine.
Risotto with Spinach and Peas (Thermomix)
Ingredients
Equipment
Method
- Grate the Parmesan: Add Parmesan pieces to the bowl. Process for 5 seconds at Speed 10. Transfer to a bowl and set aside.
- Chop the Spinach: Add spinach to the bowl. Process for 3 seconds at Speed 5. Set aside.
- Chop the Aromatics: Add onion and garlic to the bowl. Process for 5 seconds at Speed 5. Scrape down the sides.
- Sauté the Base: Add butter and olive oil. Cook for 3 minutes at 120°C on Speed 1 (use Varoma setting for TM5).
- Toast the Rice: Add arborio rice. Cook for 3 minutes at 120°C in Reverse on Speed 1, without the measuring cup. This helps the grains stay separate.
- Add Wine & Reduce: Add white wine. Cook for 2 minutes at 120°C in Reverse on Speed 1, without the measuring cup.
- Cook the Risotto: Add vegetable stock and stock cubes. Cook for 15 minutes at 100°C in Reverse on Speed 1, with the measuring cup placed on top.
- Add Peas & Spinach: Add frozen peas, chopped spinach, and optional chopped artichokes. Cook for 2 minutes at 100°C in Reverse on Speed 1.
- Make It Creamy: Add the grated Parmesan. Let the mixture sit for 1 to 2 minutes with the lid on to thicken before serving with extra shaved Parmesan.