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Creamy Carbonara risotto



2 portion(s)


  • 50 grams cheese, Cubed
  • 1 onion, Peeled and quartered
  • 1 clove garlic
  • 20 grams olive oil
  • 200 grams Diced ham pieces
  • 200 grams mushrooms, Quartered
  • 100 grams Aborio Rice
  • 400 grams water
  • 2 teaspoons chicken or vegetable stock paste
  • 1 Handful baby spinach, Washed
  • 75 grams cream, Optional
  • 1 teaspoon lemon juice
  • Small amount of parsley, Chopped

Recipe's preparation

  1. 1. Place cheese into Closed lid and grate sp 7/10 seconds. Set aside

    2. Add peeled garlic and onion to Closed lid and grate sp4/10 seconds. 3. Insert butterfly.

    4. Add ham, mushrooms and oil to Closed lid.

    5. Cook on Varoma, sp2/10 minutes Counter-clockwise operation.

    6. Add rice and stir on Varoma sp1/Counter-clockwise operation, 3 minutes.

    7. Add water and stock and cook at 100C, Gentle stir setting/ 16 minutes.

    8. Add spinach, cheese and optional cream.

    9. Stir Gentle stir setting for 1 minute.

    10. Serve sprinkled with parsley and extra cheese if desired.



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This recipe was given to me by a dear Italian friend and I converted it to Thermi Speak  

This mixture will thicken on standing but is a fairly runny style of risotto, which I prefer, and more common in the region of Italy from where the recipe originated  

if you like this recipe, join my FaceBook group "Thermfy me...!"  on //www.facebook.com/groups/1622735931274603/

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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