Ingredients
- extra virgin olive oil
- 500 g pumpkin, peeled and cubed
- dash salt to taste
- 175 g feta cheese, cubed
- 1 clove garlic
- 1 onion, peeled and quartered
- 150 g bacon
- 350 g arborio rice
- 100 g white wine
- 2 heaped tablespoons vegetable stock, concentrate
- 900 g water
- 1 bunch baby spinach
- Evoo
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I'm cooking this todayRecipe's preparation
Preheat oven to 200C
Brush a baking dish with EVOO
Place pumpkin cubes to baking dish, brush cubes lightly with EVOO, then season with salt and pepper. Bake in preheated oven until golden brown.
When pumpkin is almost finished baking, put cubes of feta cheese on a baking sheet and place this sheet in the oven until the feta cubes begin to melt along their edges.
Place garlic and onion in bowl and chop on speed 5 for 5 seconds.
Add bacon and turbo once (or until you reach your desired size)
Add 50g Olive oil and sauté for 5 minutes, at 100C on speed 1 + Reverse.
Add rice and wine. Sauté for 3 min, at 100C on Reverse + soft speed.
Add vege stock concentrate and water and cook for 15 minutes at 100C on Reverse + Soft Speed.
Add baby spinach leaves to bottom of Thermoserve bowl.
Use a fork to mash approximately half of the baked pumpkin and add to the Thermoserve bowl along with the spinach.
When Risotto is cooked pour into Thermoserve bowl and stir through spinach and pumpkin. Allow to rest for 5-10 minutes.
Serve risotto in bowls, and add remaining baked pumpkin cubes and warm feta to the top of each bowl just before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is delicious. I added some zucchini and roasted it with the pumpkin. Also added mushroom in the last 15 minutes of rice cooking. I needed to cook the rice for about 1 min 30 seconds longer than recipe stated. Will definitely be making this again
This was delicious although I made the following modifications. 70% more pumpkin, 200% more spinach, a handful of baby tomatoes that I had. I think the additions worked well and next time I'll actually add an even great quantity of veg.
I made this with a number of variations based on what I had at the time. Was a wonderful flavour although the rice was a little underdone for my liking...will definitely try the full recipe next time.
Did not use spinach or fetta but did add mushrooms, flat leaf parsley and roasted some pinenuts. It was delicious even the kids ate some.
Really delicious! I added steamed prawns. Yum
OMG so yum!! In my favourites list now!
This risotto was delicious, a big hit at our house
Lindyloo
I loved this recipe!!! That's all to be said about this recipe.
Delicious , I added a few Swiss brown mushrooms with the spinac and let it sit for 10 minutes.
Love the idea of arrancinni - only if there are any leftovers!
We love this recipe. Chuck the pumpkin on to roast and it's done when the risotto is ready. My favourite thing about it though, is making arancini the next day with the left overs - a cube of mozzarella in the middle of each ball, roll in breadcrumbs (made in Tmx), place on an oven tray, spray lightly with oil, then bake in 210 degree oven for about 15min. Healthier than frying but so tasty.
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