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
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Butterfly
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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.
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
The family just loved this recipe and was so great to try a new superfood ! Thanks for sharing
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