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Lemon, Mushroom & Blue Cheese Risotto



4 person(s)

Lemon, Mushroom & Blue Cheese Risotto

  • 2 cloves garlic, peeled
  • 30 g onion, peeled
  • 320 g risotto rice
  • 40 g Butter
  • 40 g olive oil
  • 70 g white wine
  • 40 g stock paste, chicken
  • 100 g zucchini, small dice
  • 150 g mushroom, field, large chop
  • 700 g water
  • 75 g blue cheese, soft
  • 1 bunch Fresh Baby Spinach, to taste
  • 1 --- lemon
  • chilli, dried, to taste
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Place onion & garlic into Closed lid and chop 3 sec sp5. Scrape down the sides with spatula.
  2. Add butter & oil to Closed lid. Saute for 3 mins 120°C sp1
  3. Insert butterfly whisk. Add rice. Saute 1 min 120°C Counter-clockwise operation sp 1 MC OFF
  4. Add wine. Saute 2 mins Varoma Counter-clockwise operation sp1.5 MC OFF
  5. Scrape around the bottom of the Closed lid well with your spatula. Add stock paste, mushrooms, zucchini and water to Closed lid. Cook 13 mins 100°C Counter-clockwise operation sp1.5 MC OFF. Use simmering basket to prevent splashing.
  6. Add blue cheese. Cook 1 min 100°C Counter-clockwise operation Sp1.5 MC ON. Once time has started, squeeze half the lemon to extract all of the juice on TOP of the lid. The measuring cup will collect the seeds and allow the juice to go into the Closed lid.
  7. Remove rice and place into Thermoserver on to a bed of baby spinach. Let rest for 5 minutes to thicken. Stir with spatula to combine the spinach. Serve with a squeeze of lemon juice, a sprinkle of Porcini Mushroom Salt (optional, but flavour bomb!) and dried chilli flakes.

Accessories you need

  • Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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I cut the mushrooms very chunky as I don't like them turning my rice brown. You can change up the veggies if you like, keeping in mind the cooktime.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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