termomix Vegetarian ⭐ Weekend special

Mushroom Risotto in Thermomix

Name: Mushroom Risotto in Thermomix
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 350 g Arborio rice; 200 g mixed mushrooms; 1 onion; 2 garlic cloves; 150 ml dry white wine; 1 L vegetable broth; 60 g Parmesan cheese; 30 g butter; Oil, salt, pepper

📍 Italy

⏱️Prep: 10 min

🔥Cook: 22 min

⏰Total: 32 min

🍽️4 servings

● Difficulty: Medium

Mushroom risotto in the Thermomix brings the Italian risotto technique — with its characteristic continuous stirring and the white wine that deglazes the rice — into the world of smart appliances. The Arborio absorbs the broth gradually until it becomes creamy inside and al dente, while the mushrooms add an earthy flavor that the Parmesan rounds out. Ready in half an hour without having to stir by hand.

🛒 Ingredients

4 servings

350 g Arborio rice
200 g mixed mushrooms
1 onion
2 garlic cloves
150 ml dry white wine
1 L vegetable broth
60 g Parmesan cheese
30 g butter
Oil, salt, pepper

👨‍🍳 Step-by-step instructions

Chop onion and garlic: 5 sec / speed 5. Sauté: 5 min / 120°C / speed 1.
Add rice and toast: 2 min / 120°C / speed 1.
Add wine: 2 min / Varoma / speed 1 without measuring cup.
Add mushrooms and broth. Program: 18 min / 100°C / speed 1 + left rotation.
Remove and add cold butter and Parmesan. Stir for the mantecato.
Rest 2 minutes, covered.

💡 Chef's tip

The risotto needs the final rest with cold butter off the heat. That’s the secret to a proper mantecato.

📝 Our take

The Thermomix does the heavy work of risotto, which is stirring nonstop for twenty minutes. The result is creamy and well‑cooked, though it loses a bit of the artisanal control. It’s perfect for weekday meals; for a dinner you want to showcase, make it by hand.