Risotto has long been classified as a dish that was always in the ‘too hard’ basket because it was considered fiddly or time-consuming.  Not any more!

It’s really not hard to make and it’s a great family meal option that you can pack full of veg to get into everyone.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

August 1, 2019
  • 5m
  • 25m
  • 30m
  • 1


  • 3 -4 large spring onions, sliced thinly
  • 2 large garlic cloves
  • 20 g olive oil
  • 350 g arborio rice
  • 150 g and 500g water (separate lots)
  • 40 g vegetable stock paste
  • 1 chicken breast (about 350g), diced
  • 2 rashers nitrate free bacon
  • 300 g cream
  • 200 g pumpkin, diced


Thermal Cooking Method

  1. Chop garlic in mixing bowl 3 secs/speed 7.
  2. Add spring onions and cook for 3 mins/100ºC/slowest speed/reverse.
  3. Insert whisking tool and add rice, 150g water (or white wine if you have it) and cook for 3 mins/100ºC/slowest speed/reverse.
  4. Add chicken, cream, bacon, pumpkin, vegetable stock paste and 500g water. Cook for 18 mins/steaming temp/slowest speed/reverse.
  5. Transfer risotto to another bowl and let it sit for about 5 mins to 'set'. Stir through some grated parmesan cheese if you desire.
  6. Serve and enjoy. This would also be lovely with a side salad to make your risotto go even further.

Traditional Cooking Method

  1. Heat up vegetable stock paste and all the water (650g) until hot.
  2. Heat olive oil on medium heat in a large saucepan or frying pan.
  3. Add diced spring onions, garlic, pumpkin, bacon and chicken to the pan and gently cook for a few minutes or so.
  4. Add rice and stir until the rice is coated in the oil mix and cook for about 1 minute.
  5. Pour 1 cup of stock over rice and cook until the liquid is almost absorbed, ensuring heat is at a gentle simmer and you are constantly stirring.
  6. Continue stirring and adding in 1 cup of stock at a time until all liquid has been absorbed and rice is tender.
  7. Serve immediately.


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