Ingredients
- 150 grams pumpkin, cubed
- 1 teaspoon paprika, sprinkled over pumpkin
- 1 brown onion, quartered
- 1-2 cloves garlic
- 1 sprig rosemary, leaves only
- 30 grams olive oil, and some for roasting pumpkin
- 120 grams pancetta, cubed
- 320 grams arborio rice
- 100 grams white wine
- 2 tablespoons TM vegetable stock concentrate
- 1 litre water
- 1 cup --- frozen peas, thawed
- black pepper to taste
- 50 grams Grated Parmesan Cheese
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Spray pumpkin cubes with olive oil, sprinkle with paprika and roast in 180 degrees C oven for 1 hour (or until soft and caramelised). Set aside until needed.
1. Place onion, garlic and rosemary into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
2. Add oil and cubed pancetta and saute 4 min/Varoma/speed 1.
3. Insert butterfly. Add rice and wine and saute 2 min/100C/
"Counter-clockwise operation" /speed 1.4. Add TM stock and water and cook 10 min/100C/
"Counter-clockwise operation" /speed 1.5. Add roasted pumpkin and thawed peas and cook for a further 6-7 min/100C/
"Counter-clockwise operation" /speed 1. Remove butterfly.6. Pour into warmed Thermoserver, season with pepper and Parmesan cheese. Allow to rest for a minimum of 5 mins before serving. Rice will continue to absorb any liquid the longer it rests.
Roast pumpkin
Risotto
Tip
I add the pumpkin early so it will break down and colour the risotto. If you like your pumpkin whole, simply add it in the last step and fold through the risotto with the parmesan and black pepper.
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.
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Comments
Fantastic thanks
Great receipt, family loved it,
We didn't like this recipe at all. Not sure if it went wrong or not, but it wasn't for us! It sounded good though!
Amazeballs!
The whole family enjoyed this one
Absolutely loved this, the only changes I made were:
-bacon instead of pancetta
-Added beans when I added peas
-served it with parmesan cheese and chopped spring onions on top
Great recipe. Used less water and came out great.
Was really good. easy but full of amazing flavour. I used chicken stock as I didn't have any veg left, and bacon for same reason! But I suspect the original recipe would be equally as good
my family loved this
The best risotto I've made in a long time. The pancetta is definitely the star ingredient that adds lots of flavour. I used about 400g of pumpkin and added it at the end. I also used about 70g of Parmesan & chicken stock instead of the vegetable stock for extra flavour. I added the peas frozen & they were cooked perfectly at the end. I also added 2 good handfuls of baby spinach to the thermoserver. I also forgot to use my butterfly, but it didn't seem to make any difference. Thanks for the recipe!
Reminded me of the pumpkin risotto I used to cook pre kids/TM. As I was only cooking for 2 tonight I halved the recipe but doubled the pumpkin. Started roasting pumpkin as I started preparing/cooking the risotto, and it was ready to be stirred in at the end (my preference). Omitted the pancetta. Found the half quantity to be just enough for 2 adults. Thanks, enjoyed this meal!
Thanks for your comment. Just realised it could be 5P - paprika!
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