Ingredients
- 700 g pumpkin, peeled, diced into 2cm cubes
- 50 g pine nuts, toasted
- 2 tbsp parsley
- 80 g parmesan, cut into chunks
- 1 large onion, quartered
- 1 clove garlic, peeled
- 60 g extra virgin olive oil, plus extra for roasting pumpkin
- 75 g Butter
- 400 g carnaroli or arborio rice
- 1/2 cup verjuice
- 1 litre chicken stock
- 60 g baby spinach
- Salt and pepper, to taste
- 100-200 mL Boiling water, to add at end
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place diced pumpkin onto a tray lined with baking paper. Drizzle with olive oil and season. Bake in a preheated oven at 200deg for 10-20 minutes until the edges are just caramelised. You can do this while your risotto is cooking.
Toast pine nuts in a dry non-stick saucepan over medium heat until lightly toasted. You can do this while the risotto is cooking.
Chop the parsley 3 secs/speed 7. Set aside.
Grate the parmesan 10 secs/speed 9. Set aside.
Chop the onion and garlic 3 secs/speed 4. Scrape down the sides and repeat.
Weigh in the olive oil and butter and saute (without the measuring cup on) 3 mins/Varoma/speed 1.
Add the rice and cook 1 min/Varoma/
"Counter-clockwise operation" /speed 1.5 (no MC).Add verjuice and cook 3 mins/Varoma/
"Counter-clockwise operation" /speed 1.5 (no MC). Scrape the bottom with the spatula (to loosen any rice).Add stock (it will be just below the max line) and cook 15 mins/100deg/
"Counter-clockwise operation" /speed 1.5. I put the thermomix basket on top as it tends to bubble.Add about 2/3 of the roasted pumpkin, half of the grated parmesan and seasoning to taste. Cook 4 mins/100deg/
"Counter-clockwise operation" /speed 1.5. Use the thermomix spatula to incorporate the pumpkin and parmesan while it's cooking.(optional: fill your thermoserver with boiling water for approx the last minute of risotto cooking - will help keep leftovers hot)
Put spinach leaves in the base of your thermoserver and pour the risotto on top. Top with remaining roast pumpkin, pine nuts and approx 100mL boiling water. Give it a good stir and let it sit for 5 minutes - check it every now and again and add more boiling water if it is getting dry.
Serve topped with freshly grated black pepper, remaining parmesan and parsley. Enjoy
Yum!
To roast the pumpkin
To toast the pine nuts
Making the risotto
Tip
Freezes well.
This is derived from a Maggie Beer recipe aired on The Cook and the Chef (ABC) quite a few years ago - I made her original recipe many times but have adapted it for the tmx and added a few extra ingredients. Hope you like it
Thermomix Model
-
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