Ingredients
risotto
- 500 grams butternut pumpkin, Chopped into 2cm cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Butter
- 1 small onion, Halved
- 1 clove garlic
- 5 leaves Sage
- 100 grams Teff, Uncooked
- 500 grams water
- 1 tablespoon vegetable stock concentrate, From EDC
- Salt + pepper, to taste
- Greek yoghurt, to serve
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200C (180C fan-forced).
Toss pumpkin in 1T of EVOO. Place on baking tray. Season with S+P. Bake for 40 minutes, stirring at halfway.
Place onion, garlic and sage into mixing bowl and chop 3s/sp 7. Scrape down sides of bowl.
Add remaining oil & butter - saute 3 min/Varoma/sp 1.
Insert butterfly. Add teff and half of the water to the mixing bowl. Saute 2 min/100C/Reverse/sp 1. Scrape down sides of bowl.
Add remaining water, stock concentrate and half of the baked pumpkin and cook 18 min/100C/Reverse/sp 1.
Pour into bowls, top with remaining pumpkin and add a generous dollop of greek yoghurt. Serve!
Tip
**Adapted from Grains as Mains: Modern Recipes Using Ancient Grains**
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.
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Comments
The family just loved this recipe and was so great to try a new superfood ! Thanks for sharing
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