Ingredients
Sauce
- 350 g pumpkin
- 2 clove garlic
- 30 g Butter
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon chilli powder
- 250 g vegetable stock
- 100 g baby spinach, rinsed and stalks removed
- 1 Measuring cup full Pinenuts
- 2 tablespoon Full Thickend Cream
- 700 g water
Risotto
- 320 grams arborio rice
- 40 grams Butter
- 40 gram olive oil
- 60 grams water, (or dry white wine)
- 2 tablespoons Vegetable stock paste
- 720 grams water
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200 degrees for the toasting of the pine nuts mentioned later in the recipe
Place the pinenuts on a tray and brown on the top shelf for 3 mins. Then set aside until needed
Add water to the bowl and place the Pumpkin in the basket to the bowl. Steam on Varoma temp for 20 mins speed 1
Add garlic to the bowl and chop on speed 6 for 5 seconds. Scrape down sides
Add butter and saute Varoma temp for 2 and half minutes speed 1 mc removed
Add cooked pumpkin to the bowl and puree going slowly up to speed 8 for 10 seconds. Scrape down the sides
Add stock, nutmeg and Chilli powder to the bowl and mix on speed 4 for 5 seconds. Scrape down sides.
Heat mixture on 90 degrees for 6 minutes speed 1
Add spinach and cook for a further 2 and a half minutes speed 1
"Counter-clockwise operation" Add cream and toasted pine nuts and mix speed 3 for 5 seconds
"Counter-clockwise operation" Pour sauce into Thermoserver
Follow the Mushroom Risotto recipe in the Basic Cookbook, with only the ingredients listed
The recipe is also outlined below
Insert butterfly whisk. Add butter, olive oil and rice to mixing bowl, sauté at temp 120 speed 1.5
"Counter-clockwise operation" for 1 minuteAdd 60 grams water (or dry white wine) and sauté on varoma temp speed 1.5
"Counter-clockwise operation" for 2 minutesScrape the bowl with spatula to loosen rice. Add stock paste and water, cook at temp 100 speed 1.5
"Counter-clockwise operation" for 13 minutesPut cooked risotto into Thermoserver with sauce and mix
Sauce
Risotto
Tip
You can also use roasted pumpkin in the sauce.
If serving as an entree it will serve 6.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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