Ingredients
onion
- portion onion, halved
- 1 garlic clove
- 4 sprigs thyme, fresh
- 4 sprigs parsley leaf
- 30 gram Olive Oil.
- 320 grams Arborio risotto rice
- 100 grams white wine
- 2 tablespoons TM Vegetable stock paste, to taste
- 300 grams Kent or Jap pumpkin, cubed
- 800 grams water, 20
- 20 grams Butter
- 80 gram sun dried tomatoes
- 6-8 snow peas, optional
- Spinach Leaves, optional
- 50 gram Parmesan or Romano Cheese, grated
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
Place onion, garlic and fresh herbs into mixing bowl and chop 3sec/SP7. Scrape sides of bowl. Repeat if necessary.
Add oil and saute 3min/varoma/SP1.
Insert butterfly. Add rice, wine and Saute 2min/100C/
"Counter-clockwise operation" /SP1.Add stock, pumpkin, water and cook 17min/100C/
"Counter-clockwise operation" /SP1.Pour into ThermoServer, add butter, sundried tomatoes, optional snow peas/spinach and grated parmesan cheese. Allow to rest 10 minutes before serving.
Method
Tip
Can add cooked leftover chicken or some crispy bacon if desired.
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
All worked well when we tried this recipe for dinner last night. Adding the sundried tomatoes was a nice touch. Thank you for the recipe
Great recipe, enjoyed the whole family!
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