Thermofix for a Running Injury

Chaos in the Kitchen 4 Comments

Because a thermomix can come to the rescue…

I have a running injury. And it is ruining my life. Or more precisely – it’s ruining my family’s lives. I’m not the funnest mum in the world right now.  Plus, without running, I don’t seem to have anything to say.

I saw the physio last week, but I forgot to ask what the problem was, (because she mentioned that I should be able to run again this week).  But I think I may have torn hip flexor. And whilst I might not have a name to put to my running injury, I know it has hurt to walk for the last couple of weeks, and that threw me into a fit of anxiety that I might not make my goal time for the Melbourne Marathon. And doom, it has been a depressing kind of two weeks.

On a more positive note, time away from running has given me more time to experiment with the thermomix. Did I mention my thermomix?  If you weren’t aware of my thermo-fixation, you’re one of the lucky ones that Facebook has chosen not to drive insane with my feed….

The novelty hasn’t worn off just yet, either, you’ll be pleased to know.  Possibly, because it has enabled me to make cake, and I just don’t bake. Let’s just take a moment to reflect on the power of a new toy to entice you into giving new things a go. (The excitement has meant that I’ve been too excited to remember to take my own pictures).

(Pictures provided by kind people on Google who have labeled their images for re-use).

Not that baking is a new thing for most people.  But I have had several forays into the land of baking, usually seduced by Nigella Lawson’s sultry tones convincing me that she can teach me the dark art of bakery.  Only to scurry back to my corner, my ego as deflated as my “cake” masquerading as a pancake.  There are only so many failed attempts a girl can endure. Confidence is a fickle friend – certainly in my case. I may have run Comrades, but still don’t have the confidence to describe myself as much of runner.

But since the advent of the thermomix, I have made a Marble cake. And a Yoghurt cake. And Chocolate chip cookies. Not to mention bread rolls. Even a loaf of bread!

I did actually make this
I did actually make this

Plus I have made actual meals. The recipe for chicken tikka masala was a.m.a.z.e, and even this curry snob was happy with the results. It was certainly the best curry I’ve tasted in Australia. We’ve had chicken cacciatore. Which were all made with the help of the guided cooking available with the chip. The other thing all these recipes have in common seems to be that they are all carb laden. Hello comfort food. It’s been all carb-loading and not so much sugar quittery whilst I’ve been out of running action. I’m wondering if I’m going to actually fit in my running pants when I finally get the all clear!?!

But all that success, and I got up a head of confidence to give my own creation a go.  The Jolly “piece de resistance” – my “signature dish” – in the thermi. Because even I have a signature dish: one that is sufficiently forgiving for me to repeat with reasonable success.

So I made Chicken and mushroom risotto. And it was delish – which was the one good thing that happened the night I made it. Herbert went AWOL, but I’ll tell you about that another time.  For now, let’s just say that communication between me and the two boys living under my roof right now broke down fairly comprehensively.

Chicken and Mushroom Risotto

Makes 6 portions














  1. Soak approx. 20g porcini mushrooms (half a tub) in 1 litre of boiling water and set aside.
  2. Place the parmesan cheese in the thermomix mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
    • Clean and dry the mixing bowl, although if you want a few parmesan crumbs cooked into the rice, it’s quite tasty to leave it.
  3. Place the onion into the mixing bowl and chop 3 sec/speed 5. Scrape down the sides of the bowl.
  4. Add butter and olive oil and sauté 3 min/120C/speed 1.
  5. Insert butterfly whisk.  Add risotto rice and sauté. 1 min/120C/reverse/speed 1.5, without measuring cup.
  6. Add white wine and sauté 2 min/Varoma/reverse/speed 1.5, without measuring cup.  Scrape bottom of bowl well to loosen rice.
    • I like some salt in my risotto, but it’s your choice if you want to add some here.
  7. Add mushrooms and the mushroom water, plus extra water to make a total of 1025g and chicken. Scrape bottom of bowl again to loosen rice again. Cook 15 min/100C/reverse/speed 1.5, placing simmering basket onto mixing bowl lid.
  8. Serve immediately with the reserved parmesan.

So, there you have it. Fresh mushrooms or other dried varieties can be used instead of porcini mushrooms, but the magic is in the delicious earthy flavour that is released into the water.

And of course, you could just make it on the hob, but that would mean you have to use your very own arm to do the stirring.  And I’m all about the thermomixing (and the robotic arm, when they introduce that upgrade)!

So, I can’t write in the sultry temptress tones that Nigella uses when she describes her cooking, but what I can tell you is that risotto is the ultimate comfort food. It calmed me right down so that murdering the errant son when he turned up alive and well came off the cards, even if I was still fizzing with him.  It also put my angst over running Melbourne marathon back into some perspective, and I remembered that goals can live beyond events.

Which means that the thermi really should be renamed the thermofix…

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