thumbnail image 1
thumbnail image 1
Preparation time
Total time
4 portion(s)
  • TM 31
published: 2013/11/28
changed: 2013/11/29



  • 1 --- Small brown onion
  • 1 clove garlic
  • 3-4 sprigs fresh parsley, optional
  • 30 g olive oil
  • 300 g arborio rice
  • 100 g white wine
  • 2 tablespoon Concentrated vegetable stock
  • 250 g portobello mushrooms
  • 50 g chopped pancetta
  • 1 litre water

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

  1. Place onion, garlic and parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl. 


    Add oil and pancetta and saute 3 min/Varoma/speed 1


    Add rice and wine and saute 2 min/100/Counter-clockwise operation"Counter-clockwise operation" /speed1


    Add stock, mushrooms and water and cook 16-17

    min/100/Counter-clockwise operation"Counter-clockwise operation" /speed 1


    Allow to sit in mixing bowl or Thermoserver for at least 5 minutes prior to serving. 


    Grate/shave parmesan cheese on top. Season to taste. 


This recipe is based on the Mushroom Risotto in the Everyday Cook Book. 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

Recipe's categories:

Print recipe

Portobello mushroom and pancetta risotto



  • 23. June 2016 - 16:08

    Absolutely loved this. Did a vegetarian version, so didn't add pancetta.

    Going to use the leftovers for arancini

  • 26. March 2016 - 22:11

    This... OMG this was beautiful!


    Thermomix Enthusiast Mixingbowl closed


  • 27. October 2015 - 10:20

    YUM!  I used Jamon Serrano as I didn't have pancetta, added Parmesan in the last few minutes of cooking and cooked it for 2 minutes longer. Garnished with fresh chopped basil, pepper and grated parmesan - no leftovers here!!!

  • 15. February 2014 - 23:04

    Yum! I cooked it for 2 minutes longer and put 50g of parmesan in it. I topped it with crunchy panfried pancetta chunks and fresh rocket. 

    I made arancini with the leftovers which were also delicious tmrc_emoticons.)

    Steph Sofield- Thermomix Consultant 

    Find me on Facebook 'Thermomistress'!

  • 9. February 2014 - 15:16

    Tried this and it was great! My portabello mushrooms were massive so I used large chunks of mushies instead of the smaller chunks as pictured in the original photo. I think it would be nice either way although I might do my mushrooms smaller in future to hide them from the kids tmrc_emoticons.;) Cooked it for 17 mins and it looked a little too wet for my taste so I cooked it a further 2 minutes. A quick easy and tasty risotto and I will definitely be using this recipe again!


  • 20. December 2013 - 12:02

    Made this last night, it was delicious! tmrc_emoticons.) 

Are you sure to delete this comment ?