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Preparation time
Total time
4 portion(s)


Mushroom Risotto - with real mushroom flavour

  • 60 g Parmesan cheese, cut into chunks
  • 75 g brown onion, about 1/2 medium onion cut into quarters
  • 2-3 cloves garlic, large to taste or 4-6 small
  • 80 g Butter
  • 40 g extra virgin olive oil
  • 320 g risotto rice, (aborio rice)
  • 80 g dry white wine, box wine is fine
  • 1.5 tbsp Vegetable stock paste, sub 3 tsp vegata stock powder
  • 500 g fresh mushrooms, 1/2 diced, 1/2 cut into chunks
  • 700 g water
  • 1/2-1 tsp salt, to taste and also dependent on salt in stock

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  • Spatula TM5/TM6
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Recipe's preparation

  1. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
  2. Place chunks of mushroom into bowl and chop Blend"Blend" 3 seconds/speed 4

    (Note this will make part of the mushroom into small pieces. If you have kids (or others) who don't like the texture of mushrooms you can do all the mushrooms like this)

    Add 40g butter Counter-clockwise operation"Counter-clockwise operation" Gentle stir setting"Gentle stir setting" 5 mins / varoma

    Remove cooked mushrooms to thermoserver
  3. Place eschalot or onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  4. Add 40g butter and oil and sauté 3 min/120°C/speed 1.
  5. Insert butterfly whisk. Add risotto rice and sauté 1 min/120°C/Counter-clockwise operation"Counter-clockwise operation" speed 1.5, without measuring cup.
  6. Add white wine and sauté 2 min/Varoma/Counter-clockwise operation"Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.
  7. Add vegetable stock paste, sliced mushrooms and water and scrape bottom of bowl with spatula again to loosen rice. Cook 13 min/100°C/Counter-clockwise operation"Counter-clockwise operation" /speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
  8. Transfer into a thermoserver or other large bowl. Using spatula, combine with 40g parmesan, salt and sauted mushroom.

    Serve when still runny but thickened slightly.

    Sprinkle extra parmesan on top along with cracked pepper (to taste)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Mushroom Risotto - with real mushroom flavour



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