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


skinnymixer's Risotto Frittata with a Twist

Prep Time5 mins
Cook Time35 mins
Resting time1 hr
Total Time40 mins
Author: Skinnymixers
Recipe type: lunchbox
Cuisine: Italian
Servings: 18


  • 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


  • 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.


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 Facts
skinnymixer's Risotto Frittata with a Twist
Amount Per Serving
Calories 133 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 316mg14%
Potassium 89mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 1949IU39%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  1. These are awesome with bacon. I would totally not consider making them without bacon! Lol. They were a hit with one of my kids and hubby. That’s not a bad result!

  2. I thought they were yummy. But my kids didn’t like them and my husband thought they were ok but they have never been fans of risotto.

  3. Wow Nik,
    I was about to tell the world I had had my first ever fail with one of your recipes! My error in reading 100g of water instead of 1000g. I make risotto often, but must have had a brain fade. Bruce (Thermy) didn’t cook my veges, I burnt the rice, and I thought dinner ruined. But, I hate waste, so I endeavoured to ‘fix’. The result was an amazing Risotto Fritatta, made as a pie. Hubby LOVED it, rest of family loved it. Thanks again for your efforts and your recipes.

  4. Wow Nik, I made these and they were delish!!! My partner made them disappear in 2 days though so had to make some more…. Thank you so much!

  5. Help ….I can’t get these into muffin cases…….I can’t stop eating it………so friggin delicious…..help!!!!!!!!!!!!!!!!!

  6. Made these the other day and they’re super yummy! I added 100g pumpkin just because, and may have gone overboard with the cheese a little, also just because.

    I wouldn’t recommend leaving the risotto mixture on the bench to cool down for so long (cooked rice is meant to cool down quickly or can breed a bacteria that gives you food poisoning), so I ended up putting it in the fridge. Next time I’ll divide it into a couple of bowls in the fridge to cool down faster.

    I cooked mine in buttered metal muffin trays and once cooked, put them in the fridge overnight. In the morning, I ran a knife around the edges and they popped out! Thanks for the recipe. 🙂

    1. Good tip about putting them in the fridge overnight before removing from muffin tray. I think I was trying to remove them too soon from the muffin tray and they were not coming out cleanly

  7. My 2 year old (limited vocabulary) – “mmmm yummy, more” Thankyou!! I do struggle with lunch ideas! I now have a freezer full 🙂

    Love all your recipies! Yet to try a dud!!

  8. These were great for my 14 month old. I kept them in the freezer and just zapped them in the microwave for a quick dinner. Combined with a little mash for him to feed himself. This will be a go to for us! Thank you

  9. Love these! Have them all ready to go for the kids lunch boxes! They love them and think they are cakes 😂😂 what they don’t know won’t hurt them 😝 thanks Nik!

  10. Made these dairy and egg free by leaving out the cheese and using egg replacer, then baked them in silicone cupcake pans…. Worked a treat!

  11. Wow these are so good, I admit I was making them for the kids but I had to taste test and they are beautiful! Thank you for another great tasting recipe!

  12. They do taste lovely. The flavour is definitely there. I just didn’t like how caked on the bowl was after putting the rice in a separate bowl. Lots and lots of scrubbing and soaking.

  13. Im not a fan of risotto but thought i would make these for the family to try. They were tasty but not a hit with the family.

  14. Made these last night for grandkids to try. They loved them! Master 5 ate 4 and wanted more Miss 3 ate 3 of them. A big hit, and a great idea.

  15. So easy to make – especially whenever we have left over risotto. Kept in the freezer for a snack or these are fantastic to add to a “soup for one” meal – it adds thickness to a soup and a huge burst of flavour. Great recipe as always Nik – many thanks

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