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skinnymixer's Risotto Frittata with a Twist

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I think you might love this Risotto Frittatas with a Twist Thermomix recipe! Since my daughter started kindy, I have been looking for nutritious foods to prepare ahead of time for her lunch boxes.

The problem is, most of the stuff I was cooking for her pre kindy had nuts in it. The other day a Skinnymixer posted a photo of two meals she had prepared, risotto and sweet muffins… and that’s where the idea for Risotto Frittata with a Twist came from.

Anytime we go to an Italian restaurant, the kids have arancini – they love it and we love it because it doesn’t make a huge mess.

Except, its basically deep fried crumbed rice and not all that nutritious.

I feel like this healthy Thermomix recipe is a great compromise on traditional arancini, the flavours are all there but with the added bonus of hidden veg!

Perfect for those looking for a Gluten Free / Coeliac Friendly Lunchbox recipe.

Love Nik xx

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skinnymixer's Risotto Frittata with a Twist

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Course: lunchbox
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting time: 1 hour
Total Time: 40 minutes
Servings: 18
Calories: 133kcal

Ingredients

  • 50 g parmesan cheese - cubed small
  • 100 g quality block cheddar cheese - cubed small
  • 100 g carrot - peeled, diced into small cubes
  • 100 g sweet potato - peeled, diced into small cubes
  • 100 g zucchini - diced into small cubes (peel if your kiddos have an issue with green stuff)
  • 1 small brown onion
  • 1 garlic clove - peeled
  • 20 g olive oil
  • 350 g arborio rice
  • 2 tbsp stock concentrate
  • 1000 g water
  • 1 tsp apple cider vinegar
  • pinch of black pepper
  • 2 whole eggs - omit for egg allergies
  • 18 medium/large muffin cases

Instructions

  • Add parmesan and cheddar to mixer bowl, mill for 10 sec/speed 9/MC on. Set aside. You can either clean your bowl now, or risk it burning and needing to clean it later.
  • Add onion and garlic to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
  • Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
  • Add rice, stock concentrate, water, vinegar and pepper to mixer bowl. Put your chopped vegetables in your deep steaming tray and put it in place. Cook for 25 min/steaming temp/reverse/speed 1. Set aside in a thermal server or bowl to cool.
  • Without washing the bowl, add cooked veggies and blend for 3 sec/speed 9/MC on. Scrape bowl down and repeat until desired consistency is achieved. If your kids are fussy with vegetables, blend until fairly smooth.
  • Stir veggie puree and 2 / 3 of the reserved cheese blend through the risotto. Leave it to cool on the bench for 1-2 hours.
  • Preheat oven to 200°C or 400°F and stir the eggs through the risotto mixture.
  • Put muffin cases into muffin tins and portion risotto mixture out amongst muffin cases or alternatively silicone muffin trays. Sprinkle the tops with reserved cheese blend and bake in the oven for 30 min or until deep golden brown.
  • Allow the muffins to cool for 10 min before taking the cases out of the muffin tin, so they dont get soggy. They will be very soft you need to allow to cool completely before serving. Serve cold or at room temperature.

Notes

These freeze and defrost perfectly, in about 3 hours outside of the fridge. Perfect for lunch boxes.
You can use whatever veg you like in this. You can also stir through ham or bacon if you like.
This fantastic 'Laptop Bento Box' Lunch Box was kindly donated by 'Lunch Boxes with Love'.
Bellini users: This recipe most likely will not work in the Bellini due to the lack of steam generated on a low speed. To get around this, prepare your risotto alone. Once that's done, set it aside and add 300 g or 10.6 oz water to your mixer bowl and steam your vegetables for 20 min/steaming temperature/speed 4. Or just microwave them!
Bellini Users
Use blunt blade for this recipe.
At step 1 drop cheese through your measuring cup hole onto spinning blades and increase milling time if required
At step 4 use ST temp if using an Intelli, use 120°C or 250°F if using a Supercook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 316mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1949IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg

 

  1. Wow! These are amazing! They were a hit with everyone in the house, only half it it made it into the oven though hubby and the kids had a big bowl full for lunch! Thanks Nik for another awesome recipe 😀

  2. Has anyone tried this with a long grain rice? I usually use red and black rice for extra nutrition. Wondering how it would go with pre-cooked long grain rice, do you think it would still hold together?

  3. I made these for dinner tonight and it was delicious! I added a bit more of each veggie, plus frozen peas, as well as some bacon, chorizo and Italian mixed herbs. I couldn’t wait 2 hours for it to cool on the bench before baking so divided it in a couple of containers and put in the fridge for 20 mins. I baked it in 2 large silicone cake pans as I didn’t have silicone muffin pans. It turned out great and will become a regular on our menu. Thanks Nikalene!

  4. Hi Nik, I’ve just noticed a little error in the Bellini directions (hope you don’t mind me pointing it out) In the older Bellini (Intelli) you can’t go up to speed 4 with the temp set – can only go up to speed 3. (I think the new one may go up to speed 4 but not 100%) 🙂

      1. Thanks I made half without cheese (just stirred through before putting in the oven) & they were delish. I also whizzed up some ham and added for flavour.

  5. These should come with a warning about how delicious they are. I ate a spoonful while the mixture was cooling & I was lucky that any ended up in the oven. I doubled the veggies & also baked them & left the eggs out.

  6. These are divine! I really wasn’t sure what to expect but they are fabulous. Great flavour, easy to make, defrost well and very moreish! Will be making these again!! Thanks Nik!!

  7. This recipe seems to be ‘breaking the internet’ lately so had to try it for my 1 yr old twin boys ! They absolutely loved it and more went into their mouths than the floor for once!! I added 200 grams more vegetables including some celery and put the mixture straight into silicon muffin pans without cases. Once completely cooled, they came out messy when I lifted it up and out, however worked well when I turned the muffin pan upside down and popped them out onto a board. Thanks for an amazing recipe! Will definitely be a regular for my boys!

  8. These are amazing 🙂 My 3 and 5 year olds kept eating the rice while it was cooling before I could get it into the muffin tin. At step 4 am I still supposed to use steaming temperature if using a TM5?

  9. Omg so so yummy! Going to take them for my lunch too. This will be on the weekly menu in this household. Nik you Are a hidden gem. Keep them coming. Soso so easy to make

  10. Made these today and they are so easy and taste so good. My son couldn’t wait for the frittatas to cook and enjoyed a big bowl of the risotto as soon as it was ready. Will be making these again. Thanks Nik 😊

  11. I love these! Even better than aranchini balls! These have so much flavour and are brilliant for freezing and putting in lunch boxes or for picnics. I cooked for a little longer and let them really set / sit after cooking. It helps them set a bit better 🙂

  12. Looking forward to trying this…. not only for the kids but for myself as I often couldn’t be bothered making myself a nice lunch when I am at home (argh the easy toasted sanga). Thanks for the recipe Nik 🙂

  13. Hi Nik,

    Just wondering if you think Cauliflower Rice could substitute for the Arborio? Even perhaps uncooked Cauliflower? I’ve gone rice free and really want to try this. Maybe I will experiment!

  14. This is a winner , big time , my grandson who only ever wants plain boiled pasta plain pizza or chops on their own , said this is really good nana , for snacks yummy .

  15. Awesome! We are gluten free, preservative free, with a child staring kindy next year! I am beginning to freak out about what on earth I will put in school lunch boxes next year. This is exactly what I needed. Keep these lunch box recipes coming!

  16. Thank you!! We have been really scratching our heads here for things to go into lunch boxes (2 kids + 1 hubby). I think this will work for all 3 of them… And since it’s one of your recipes I know it’ll be tasty.

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