Creamy Pumpkin Risotto
Pasta
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
25 Min
This Thermomix® recipe for Creamy Pumpkin Risotto is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy pumpkin risotto is an absolute highlight in autumn! I love how the sweetness of the pumpkin harmonizes perfectly with the savory Sbrinz and the creamy mascarpone. It is a simple dish that is wonderful for a cozy dinner. Preparation in the Thermomix® makes it particularly straightforward. A dash of white wine provides a fine acidity that perfectly rounds off the risotto. Be sure to try it, it just tastes delicious! Also ideal for vegetarian connoisseurs.
Ingredients (10 ingredients)
-
4 tbsp mascarpone
-
2 tbsp grated sbrinz
-
salt
-
pepper
-
8 dl very hot vegetable stock
-
2 dl white wine
-
1 keine onion
-
1 tbsp olive oil
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300 g risotto rice
-
400 g pumpkin
Preparation (6 steps)
Chop onion
Put 1 onion in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion
Add 1 tablespoon of olive oil and sauté for 3 min./120°C/speed 1.
Add rice
Add 300g risotto rice and sauté for 3 min./100°C/reverse rotation speed 1 without measuring cup.
Deglaze with wine
Add 2 dl white wine and let it reduce for 1 min./100°C/speed 1 without measuring cup.
Add pumpkin and broth
Add 400g pumpkin, salt and pepper. Pour in 8 dl of very hot vegetable broth and cook for 20 min./100°C/reverse rotation speed 1 without measuring cup.
Refine
Add 4 tablespoons mascarpone and 2 tablespoons grated Sbrinz and stir in for 1 min./60°C/reverse rotation speed 1.
Finished cooking? Great! 🎉
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Created by
Pauline Bernard
3
Rezepte
0
Kochbücher
Allergens
- Milk
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