Delicious, hands-free Thermomix Chorizo and Red Pepper Risotto recipe so that you don't have to keep remembering to add water to the rice as it cook. And no need to keep stirring, just let the Thermomix do the work for you.
This Chorizo Risotto has been a community favourite for a long time, so much so that we have other methods to cook it so that we can guarantee you can make it.
Want to make this recipe in your Instant Pot or pressure cooker? Check out our recipe.
Want to make this Chorizo Risotto on the hob? This is our recipe, the one that started it all in fact.
How to slice your chorizo sausage to get the most out of it
I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go. I tried once chopping it in the Thermomix and it didn't work so I recommend cubing it by hand.
📖 Recipe
Thermomix Chorizo and Red Pepper Risotto
Equipment
- 1 Thermomix
- 1 Chopping board for vegetables
- 1 Chopping board for meat
Ingredients
- 1 onion 100 / 120 g (in chunks)
- 2 cloves of garlic peeled
- 1 red pepper stem and seeds removed and in chunks
- 25 g olive oil
- 100 g chorizo skin removed (for those of you in the UK, I use 2 sausages of Tesco's cooking chorizo). I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go. I tried once chopping it in the Thermomix and it didn't work so I recommend cubing it by hand.
- 300 g Arborio risotto rice lovely reader Anna has tried it successfully with 400 g and just added a bit extra of all the other ingredients with the below liquid weight
- 800 g water or chicken stock 1100 g of liquid if using 400 g of rice
- 1 cube chicken stock Kallo is good This is if you're not using your own homemade vegetable stock paste or chicken stock
- 1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs optional, don't worry if you realise at the last minute that you haven't got any at home. If using fresh herbs you can chop them in the Thermomix at the start.
- Salt and pepper to season bear in mind that you'll need little salt
- Parmesan or mature cheddar I tend to just grate it over the plates once I've dished out but you could grate it in the Thermomix before starting and reserve it until the end
Instructions
- Chop the onion 5 seconds at speed 5.1 onion
- Add the pepper and garlic and chop 2 seconds at speed 5.2 cloves of garlic, 1 red pepper
- Add the oil, sauté: Varoma (120ºC for TM5), 5 minutes, speed 1.25 g olive oil
- Add the chorizo: Varoma (120ºC for TM5, 2 minutes, speed 1 (if your chorizo is quite crumbly do this on reverse).100 g chorizo
- Add the rice: Varoma (120ºC for TM5), 1 minute, speed 2 (keep it on reverse if you used reverse in step 2).300 g Arborio risotto rice
- Add the water and the chicken stock cube (no need to add salt, the chorizo and stock provide enough): Varoma (120ºC for TM5), 18 minutes, reverse, soft speed (the one with the spoon symbol). I didn't use herbs this time but I would add them in the last minute of cooking along with some salt and pepper but this time I didn't use any salt at all and just twisted the pepper mill after I had dished up.800 g water or chicken stock, 1 cube chicken stock, 1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs
- I tend to add the parmesan once it's on the plate (we all like different amounts of cheese at home anyway), the authentic way of doing it is by stirring in the cheese at the end and letting it rest for a while which you can do by adding the cheese at the end and either stirring with the spatula or doing 10 seconds, speed 1, REVERSE.Salt and pepper to season, Parmesan or mature cheddar
Notes
Browse all our Thermomix recipes, we recommend the Paprika Chard and Potatoes.
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[email protected] says
This was such a speedy supper! We really liked the risotto but I forgot the herbs! Next time, I think we'll add a bit more chorizo, the herbs and maybe substitute 100g wine instead for 100g of the chicken stock! We'll definitely make it again! Yum yum! A great conversion Maria!
Maria @ Feisty Tapas says
I am glad I'm not the only forgetful one Sammie! Yes, just adapt it to your taste. I would add the wine by popping it on the lid and letting it slide down without removing the measuring cup while the chorizo is frying in step 3, perhaps 1 minute into it. Red wine will give it a beautiful depth of flavour (I've done that before when "conventionally cooking" it). I am so glad that your husband enjoyed it cold the next day too, it's a great thing to know for lunch boxes!
Justine Pye says
This was a huge hit with my boys who don't like risotto! I used a bit more chorizo and only blitzed the red-pepper for 2 seconds rather than 2 minutes as I wanted to keep the capsicum a bit chunkier. Thank you for the recipe! ~ Justine from The Thermomix Diaries
Bavarian Sojourn says
That looks and sounds delicious! Still intrigued by this Thermomix of yours, now if I only I had some extra worktop space! 😀
Maria @ Feisty Tapas says
The key is in the amount of gadgets you can get rid of when you have a Thermomix on your counter: our food processor with all its attachments, electric steamer and babycook all were vanished
Maria @ Feisty Tapas says
Thanks so much for pointing out that typo Justine, I amended it immediately but only getting round to replying to messages now, I've been so busy. Thanks so much for trying it