Ingredients
Pumpkin Stock
- 500 g pumpkin, cut into pieces (2-3cm)
- 500 g water
- 2 tablespoon Vegetable stock paste
- 720 g water
Risotto
- 40 g Parmesan cheese, cut into pieces (2-3cm)
- 50 g brown onion
- 40 g Butter
- 40 g extra virgin olive oil
- 320 g risotto rice, (eg Aborio)
- 60 g dry white wine
- 25 g pine nuts, (optional)
- 3 slices bacon, chopped (optional)
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh pumpkin into TM basket. Pour 500g water into mixing bowl.
Insert TM basket into mixing bowl and cook 18 - 20 minutes/Varoma/speed 2 or until pumpkin is tender.
Use spatula to remove TM basket. Discard water and transfer pumpkin from TM basket into mixing bowl. Puree 15 seconds/speed 8 until pumpkin is smooth. Scrape down mixing bowl with spatula.
Pour 720g water into mixing bowl along with vegetable stock paste. Mix 15 seconds/speed 3 or until combined. Transfer stock to a large jug or bowl.
Clean and dry bowl.
Place parmesan cheese into mixing bowl and grate 10 seconds/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place brown onion into mixing bowl and chop 3 seconds/speed 5. Scrape down mixing bowl with spatula.
Add butter and extra virgin olive oil and saute 3 minutes/120 degrees/speed 1.
Insert butterfly whisk. Add risotto rice and saute 1 minute/120 degrees/
"Counter-clockwise operation" /speed 1.5, without measuring cup.Add white wine and saute 2 minutes/Varoma/
"Counter-clockwise operation" /speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.Add pumpkin stock and again scrape bottom of mixing bowl with spatula to loosen rice. Cook 17 minutes/100 degrees/
"Counter-clockwise operation" /speed 1.5, place simmering basket instead of measuring cup onto mixing bowl lid. Meanwhile, toast pine nuts and grill bacon (both optional).
Transfer into ThermoServer or large bowl. Using the spatula, combine with reserved parmesan and bacon pieces (if using). Serve immediately, topped with toasted pine nuts (if using).
Pumpkin Stock
Risotto
Tip
Serve with extra parmesan or tasty cheese, if desired.
To toast pine nuts, scatter in a single layer on a baking tray and grill for 5 minutes, stirring half way through cooking time.
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.
Comments
This is a regular in our house. A real family favourite. We serve with diced kransky for those that eat meat, plain for our veggie muncher. Leftovers are always fought over. Yum!
Have now cooked this multiple times. Perfect each time. Get lots of comments saying best ever rissotto. Thank you
Thank you for a great recipe. cooked perfect.will defienly be making this again
Lovely recipe, thank you, I added some corn and broccolini just because I had it
Delicious! I added peas and spinach for 2 minutes at the end and grilled some chicken instead of bacon and pine nuts. Hit with kids too. Will make again 👍🏻
Delicious! Followed the recipe, only changes I made was I added a chorizo with the onion and stirred through some spinach while the risotto was resting. Served topped with Shredded Parmesan Cheese & Pinenuts.
This recipe leaves you wanting more. Soooooo gooood. Not too gluggy and not too runny. 1 tip, don't discard the water after cooking the pumpkin, keep it stiff and 8t too the 720g later
OMG my kids actually ate dinner! Big hit in the family especially since my daughter loves chicken. Just like other comments, I added frozen beans and spinach in the last 3 minutes of cooking. It was delicious! Had to substitute the pine nuts for slivered almonds which I toasted. Will make again for sure
Big hit in our house. Even the pumpkin hater of the family loved this! Followed recipe adding frozen peas and corn in the last 2 mins.
Took longer than thought but end result was worth it!!