Autumnal Pumpkin Vegetable Risotto

Autumnal Pumpkin Vegetable Risotto

Main dish

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Cook Time

50 min

Servings

3

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Autumnal Pumpkin Vegetable Risotto is ready in 50 min and yields 3 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy pumpkin vegetable risotto is an absolute highlight in autumn! The slightly sweet pumpkin harmonizes wonderfully with the savory vegetables and the creamy risotto. I especially like to make it when I have leftover vegetables from the day before. It is a great dish for a cozy dinner and can be prepared wonderfully. The Parmesan ensures the perfect creaminess and rounds off the taste. If you like, you can sprinkle roasted pumpkin seeds on top. A truly delicious and filling dish!

Ingredients (10 ingredients)

  • 200 g Risotto rice
  • 0.5 piece Hokkaido pumpkin
  • 500 ml Vegetable stock
  • 1 piece Onion(s)
  • 2 clove Clove(s) of garlic
  • 1 piece Zucchini
  • 2 piece Carrot(s)
  • 50 g Parmesan, freshly grated
  • 1 tsp Curry powder spice mixture for pumpkin soup
  • 2 tbsp Olive oil

Preparation (6 steps)

1

Prepare vegetables

Core the Hokkaido pumpkin and cut into approx. 1.5 cm cubes. Cut zucchini and carrots into slices or sticks. Peel and quarter the onion. Peel the garlic cloves.

2

Chop onion and garlic

Thermomix® Setting
3 sec/Speed 5

Put the onion and garlic in the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.

3
3

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp olive oil and sauté for 3 min./120°C/level 1.

180
4

Add remaining vegetables and rice

Thermomix® Setting
1 min/248°F/Speed 1 120

Add carrots, zucchini and pumpkin and sauté for another 3 min./120°C/level 1. Add risotto rice and curry powder and sauté until translucent for 1 min./120°C/level 1.

60
5

Cook risotto

Thermomix® Setting
20 min/212°F/Speed 1 Linkslauf 100 Reverse

Add vegetable stock and cook for 20 min./100°C/level 1 reverse rotation without a measuring cup. Stir occasionally with the spatula.

1200
6

Stir in Parmesan

Thermomix® Setting
1 min/140°F/Gentle stir speed Linkslauf 60 Reverse

Add Parmesan and stir in for 1 min./60°C/gentle stir level reverse rotation. Season with salt and pepper.

60

Finished cooking? Great! 🎉

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About this recipe

Risotto, for me, is always a piece of Italian vacation in my own home. I still remember my first risotto attempt well. It was a disaster! The rice was either too hard or a single mush. But practice makes perfect, and with the Thermomix® a creamy risotto is almost effortless. This autumnal pumpkin vegetable risotto is one of my favorite variations because it captures the flavors of the season so wonderfully. The Hokkaido pumpkin is the star here. Its slightly sweet note and the creamy texture it develops when cooked go perfectly with the savory vegetables and the hearty rice. The zucchini and carrots bring a pleasant freshness and crunchy consistency to the game. The onion and garlic form the aromatic base without which no good risotto can do. And the Parmesan? It is of course indispensable for the creaminess and the savory taste. It combines all the ingredients into a harmonious whole. The curry powder, which I use especially for pumpkin soups, gives the risotto a warm, slightly exotic note that goes wonderfully with the pumpkin. With the Thermomix®, it is important to keep an eye on the temperature and the stirring level. The reverse rotation is crucial so that the rice is not crushed. And occasional stirring with the spatula ensures that the rice cooks evenly and does not burn on the bottom. It is best to heat the vegetable stock beforehand, which shortens the cooking time. If you want to prepare the risotto vegetarian, you can simply use a vegetable stock. For a vegan version, you can replace the Parmesan with nutritional yeast or cashew butter. Instead of curry powder, you can also use other spices such as nutmeg, ginger or chili to give the risotto an individual touch. The risotto is best served hot, directly from the Thermomix®. A few roasted pumpkin seeds or a few leaves of fresh sage as a garnish make the dish visually even more appealing. A light, dry white wine goes well with this. Leftovers of the risotto can easily be stored in the refrigerator. The next day, you can warm them up in the pan with some butter or olive oil. You can also form small balls from the cold risotto, bread them and fry them - a great way to use leftovers! The risotto can also be prepared well in advance. You can cook it up to the step before the Parmesan and then finish it shortly before serving. This gives you more time for other things and you can still enjoy a delicious, homemade dish.

Created by

Katharina Schulz

Katharina Schulz

Community member

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Tags

#Vegetarian #Autumnal #Vegetables #Risotto #Main dish

Allergens

  • Milk

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