Carrot and Chive Risotto

Jan 6, 2021


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Carrot and Chive Risotto

  • Author: The 4 Blades
  • Total Time: 45 minutes
  • Yield: 4-6


Risottos do not always have to be expensive, filled with indulgent ingredients. Sometimes fairly basic ingredients really work well together and result in a beautiful tasting dish. This is one of those dishes. You can swap the carrots for pumpkin or sweet potato if they happen to be cheaper that week. 

Recipe Tester Feedback: “Tasty and filling without breaking the bank!” – Erika

No: Gluten / Egg / Nuts
Contains: Dairy


  • Parmesan cheese – 150g, grated
  • carrots – 300g, roughly diced
  • garlic cloves – 2, peeled
  • onion – 1, brown, small, peeled
  • olive oil – 20g
  • Arborio rice – 350g
  • chicken stock – 1L, liquid, full flavoured or vegetable stock
  • salt – to taste
  • pepper – to taste
  • fresh chives – 15g, chopped finely


  1. If you need to grate your own cheese, add Parmesan cheese (150g) to the bowl. Grate Speed 8 / 10 seconds. Set aside in a small bowl.
  2. Add carrots (300g) to bowl. Mix Speed 6 / 5 seconds. Set aside in a small bowl.
  3. Add garlic cloves (2) and onion (1) to bowl. Mix Speed 7 / 4 seconds.
  4. Add oil (20g). Program 5 minutes / 110C* / Speed 2.
  5. Add rice (350g) to bowl. Coat the rice in oil by mixing on Speed 1 / 15 seconds until coated well.
  6. Add the carrots and chicken stock (1L) to the bowl, adding salt and pepper to taste. Program 20 minutes / 100C / Reverse+Speed 1.5. Place internal steaming basket on top of lid to prevent splatters.
  7. Check for seasoning. Add more salt and pepper if required. Add chives (15g) and Parmesan cheese (150g). Mix through with a spatula.
  8. Pour risotto into an insulated server and allow to sit for 8-12 minutes to thicken.
  9. Serve.


Can be frozen

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Vegetarian