Ingredients
Ingredients
- 40 g Parmesan cheese, block, crust removed, cut into pieces (3cm)
- 1/2 Small brown onion, (50g)
- 40 g Butter
- 40 g extra virgin olive oil
- 320 g risotto rice, (Arborio)
- 60 g water, (or White Wine)
- 2 tbsp Vegetable stock paste
- 250 g pumpkin, thinly sliced
- 720 g water
- 60 g Baby Spinach Leaves, (a good handful)
- salt & pepper, (for roasting pumpkin) to taste
- extra virgin olive oil, (for roasting pumpkin)
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place pumpkin slices on a greased baking tray, brush lightly with oil, season with salt and pepper to taste and bake in a medium oven (180C) for 15 minutes.
Place Parmesan Cheese into mixing bowl and grate 10 sec / speed 10. Transfer into a bowl and set aside. Do not clean your bowl.
Place eschalot or brown onion into mixing bowl and chop 3 sec / speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and extra virgin olive oil and saute 3 min / 120C / speed 1.
Insert butterfly whisk. Add risotto rice and saute 1 min / 120C /
"Counter-clockwise operation" / speed 1.2, without measuring cup.Add the small amount of water (60g) (or white wine) and saute 2 min / Varoma /
"Counter-clockwise operation" / speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.Add stock, roast pumpkin, and water and again scrape bottom of mixing bowl with spatula to loosen. Cook 13 min / 100C /
"Counter-clockwise operation" / speed 1.5, placing simmering basket instead of measuring cup into mixing bowl lid.Place the spinach leaves into the ThermoServer before transfering the risotto. Sprinkle the reserved parmesan cheese over the risotto and combine well. Allow to rest for at least 10 minutes prior to serving.
Preparation
Tip
This recipe is a variation of Mushroom Risotto found in The Basic Cookbook.
For this recipe, if you don't have any butter simply use total 50g extra virgin olive oil. Conversley, if you don't have any olive oil, use total 50g butter.
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
Loved it. Substituted the spinach with blue cheese with 2 mins of cooking time to go. Family raved about it. Will be cooking this again for sure.
Added bacon so that my kids might eat it. And the big kids (6 & 4) both surprised me and had a bowl full each (without spinach of course 🙄) 🙌🏻 . My stroke of genius was cooking the pumpkin on baking paper and then using the same baking paper to put the cut up bacon pieces on (I did 3 shortcut rashers) and cooking the bacon in the oven while the risotto cooked. Chucked the cooked bacon in at the end with the Parmesan. Hardly any dishes that way! Will make this again.
Yum! This is really tasty. I used sweet potato as that is all I had and it was perfect. Thanks for the recipe
really tasty, i used my vegetable stock as alternative a put some shredded chicken through.. yumm
Yum! I stirred through some toasted pine nuts and some crumbled feta at the end 👌
This risotto is my FAVOURITE by far! It’s so easy to adapt with various veggies, I love it!
This is SO incredible! I added more pumpkin and it was (as expected) a much deeper orange and so sweet. It's a weekly special!
I substitued pumpkin with roasted sweet potato and it was a croud pleaser. Will definitley be making this again.
Loved it!
Love this risotto! So easy & delicious. Works perfectly with sweet potato as well. This is a regular in my house.
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