Best Thermomix Risotto recipe
Baked Risotto delicious with Bacon & Pumpkin or you can add mushrooms.

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I’d have to say this Riso al Forno (baked risotto) from the cookbook A Little Taste of Italy is the best Thermomix risotto recipe I have ever tasted.

The texture of the risotto being prepared in the Thermo mix and then baked in the oven is perfect. It also makes the most delicious Arancini – we’ve put together a special Arancini Guide for you for best results.

Arancini Thermomix recipe
Some Skinnymixers like to double batch, to ensure they have leftovers for Arancini.

Tips: The pan that you cook the risotto in makes a big difference to cooking time. If you use a ceramic or glass dish in the oven, it could take an additional 30 minutes. It is best to cook this chicken & mushroom risotto in a metal pan with a lid.

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Best Thermomix Risotto recipe

A Little Taste of Italy: Riso Al Forno (baked risotto)

Baked Risotto is a recipe that almost everybody cooks at least once in their Thermomix, and while the quick chuck-it-all-in versions are delicious, baking it in the oven gives the most traditional end product. This baked risotto bursts with flavour from the pesto stirred through on serving.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Calories: 332kcal


  • parmesan cheese
  • garlic
  • fresh basil leaves
  • leek
  • arborio rice
  • chicken thigh
  • Swiss brown mushrooms
  • dry white wine
  • chicken stock concentrate


  • This recipe is exclusive to A Little Taste of Italy - Buy now to receive the immediate eBook



This recipe has Dairy Free, Low Carb, Super Skinny/Paleo, Vegetarian and Low Fodmap variations.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 250g | Calories: 332kcal | Carbohydrates: 39.1g | Protein: 15.4g | Fat: 11.2g | Saturated Fat: 3.1g | Sodium: 875mg | Sugar: 1g

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Baked Risotto Thermomix Recipe

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Thermomix Italian Gluten Free

  1. Hi wondering about the name Rios al Forno suggests it’s Italian. In Maltese we have a Ros al Forn meaning baked rice in oven. The difference is the rice and the red sauce. I might cook my recipe in the Themomix next time I have transposed several family Maltese favourites with good results. Thanks for the inspiration

  2. Oh my, this dish is amazing! I made it last night with intentions of having leftovers for lunches, so I swapped the chicken for more mushrooms plus bacon as I’m not a fan of reheated chicken. Used Nik’s vege stock paste and omitted the wine (currently pregnant) I’ve just had it for lunch and those flavors… hands down best risotto I’ve ever had. Will definitely be making again!!

  3. 5 stars
    This would have to be the best risotto I’ve ever had. I added extra chicken as have 1 child that hates mushrooms, and it was just perfect. The flavours were dancing in my mouth. I don’t know how she does it, but Nik consistently hits things out of the park. I don’t know why I didn’t cook more Skinny sooner! I’m definitely a convert. Maybe fanatically so LOL! There’s not many non-skinny meals happening here anymore!

      1. 5 stars
        Amazing, vegetarian version, pumpkin and broccoli.
        With garlic prawns on top.
        New staple risotto, baked is best.

  4. What would you substitute for the wine? I cannot do wine in food. I just don’t like it. Very excited to try it.

  5. Love love love this risotto.

    I am wondering however whether everyone else has cooked it covered as it says to? The reason I ask is I used a dish and lightly covered in al foil however it took much longer to Cook than recipe stated

    1. The type of baking dish matters for this recipe. If you use a metal baking pan, it will cook in the recipe time. Otherwise we have found ceramic dishes to take twice as long – but still works 🙂

    2. The dish you use, makes all the difference. If you use a ceramic dish and not metal it will take up to twice as long to cook.

  6. 5 stars
    I’m not normally a fan of risotto but I have to say this was amazing! My son devoured it as well! I didn’t have any Parmesan cheese so left that out but it was still very tasty 🙂
    Will definitely make again.

  7. Made this last night and can honestly say it’s the best risotto I’ve ever tasted. Each mouthful was an absolute delight and it didn’t take long to make. Enough left for tonight and if I can find the recipie I will make the arancini with it. Best yet Nikalene thank you.

  8. My family really enjoyed this dish. I agree with the other comments that the basil pesto really took this dish to the next level. Just delicious!

  9. Great taste. The pesto really adds another level to this dish. . My first time making baked risotto and wont be the last.

  10. The baked risotto is amazing. If you have a mushroom hating family like I do,Sub for something else We chose grated carrot.

  11. First recipe from ALTOIt, Riso Al Forno, yum yum yum. So easy to make. Fantastic texture and flavour, added some bacon and was delicious!

  12. I was initially sceptical about a baked risotto, as I am used to either cooking it in the pan or using other thermomix recipes. I must say, I was pleasantly surprised how delicious it turned out. The rice was cooked perfectly and the flavours balanced well. I will be using this recipe from now on as it is so much easier and less time consuming than others I’ve tried. I was really excited to make arancini balls out of the leftovers, unfortunately there weren’t any leftovers. The kids and hubby all thanked me and have decided it’s their new favourite. Thanks again Nik for another delicious recipe! x

  13. Absolutely loved this dish. The pesto stirred through gives it such a fresh hit. Even my fussy 4 year old loved it. I’d never made a baked risotto before and loved how developed the flavours were. Definitely added onto our meal plan.

  14. The first dish I made. My second attempt at risotto in the thermomix … pleased to say it was a huge success. Best risotto ever. That pesto! Thank you Nik x

  15. This is seriously the best risotto I have ever eaten! Love the fresh bursts from the pesto! Buy the book for this recipe alone.

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