Creamy risotto with pumpkin, speck and gorgonzola

Creamy risotto with pumpkin, speck and gorgonzola

Pasta

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

40 Min

Description

This creamy risotto with pumpkin, speck and gorgonzola is a real comfort food, perfect for autumn evenings! The sweetness of the pumpkin goes perfectly with the strong flavor of the speck and the creaminess of the gorgonzola. I often prepare it when I have guests for dinner, because it is a dish that everyone always likes. The preparation is a bit long, but it is absolutely worth it. A tip? Toast the walnuts in a pan before adding them to the risotto, for an even more intense flavor! Ideal to enjoy hot and steaming.

Ingredients (17 ingredients)

  • 1.5 l water
  • 1 piece onions
  • 1 piece carrots
  • 1 coste celery
  • coarse salt
  • 350 g rice
  • 0.5 piece onions
  • 100 ml white wine
  • olive oil
  • 400 g pumpkin
  • 100 g speck
  • 0.5 piece onions
  • olive oil
  • fine salt
  • nutmeg
  • 100 g gorgonzola
  • walnuts

Preparation (14 steps)

1

Preparation of the vegetable broth

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

Pour 1.5 l of water into the bowl. Add 1 carrot cut into pieces, 1 celery stalk cut into pieces and 1 onion cut in half. Add coarse salt to taste and cook for 20 Min./100°C/Stufe 1.

1200
2

Preparation of the sautéed mixture for the rice

Thermomix® Setting
3 sec/Speed 5

Remove the vegetable broth from the bowl and set aside. Put ½ onion cut into pieces in the bowl and chop for 3 Sek./Stufe 5. Add olive oil to taste and sauté for 3 Min./120°C/Stufe 1.

3
3

Sauté the onion for the rice

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

Add olive oil to taste and sauté for 3 Min./120°C/Stufe 1.

180
4

Toasting and deglazing the rice

Thermomix® Setting
3 min/212°F/Speed 1 100

Add 350 g of rice to the bowl and toast for 3 Min./100°C/Stufe 1. Deglaze with 100 ml of white wine and let the alcohol evaporate for 1 Min./100°C/Stufe 1 without the measuring cup.

180
5

Alcohol evaporation

Thermomix® Setting
1 min/212°F/Speed 1 100

Let the alcohol evaporate for 1 Min./100°C/Stufe 1 without the measuring cup.

60
6

Cooking the rice

Thermomix® Setting
15 min/212°F/Speed 1 100

Add a ladle of hot vegetable broth to the bowl and cook for 15 Min./100°C/Stufe 1. Add hot vegetable broth whenever the rice absorbs it.

900
7

Preparation of the pumpkin and speck sauce

Thermomix® Setting
3 sec/Speed 5

In the meantime, put ½ onion cut into pieces in the bowl and chop for 3 Sek./Stufe 5. Add olive oil to taste and sauté for 3 Min./120°C/Stufe 1.

3
8

Sauté the onion for the sauce

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

Add olive oil to taste and sauté for 3 Min./120°C/Stufe 1.

180
9

Adding the speck

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

Add 100 g of speck cut into cubes to the bowl and brown for 3 Min./120°C/Stufe 1.

180
10

Adding the pumpkin

Thermomix® Setting
10 min/212°F/Speed 1 100

Add 400 g of pumpkin cut into small pieces to the bowl. Season with fine salt to taste and nutmeg to taste and cook for 10 Min./100°C/Stufe 1.

600
11

Pumpkin cream

Crush a little of the cooked pumpkin with the back of a spoon to obtain a cream.

12

Combining the sauces

Thermomix® Setting
10 min/212°F/Speed 1 100

Halfway through cooking the rice, pour the pumpkin and speck sauce into the bowl with the rice and continue cooking for the remaining 10 Min./100°C/Stufe 1, adding a little broth at a time.

600
13

Final stirring

Thermomix® Setting
1 min/140°F/Speed 2 60 Reverse

At the end of cooking, add 100 g of gorgonzola cut into small pieces to the bowl and stir for 1 Min./60°C/Stufe 2, Linkslauf.

60
14

Plating

Plate the risotto and garnish with chopped walnuts to taste.

Finished cooking? Great! 🎉

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Created by

Francesca Galli

Francesca Galli

Community member

4

Rezepte

0

Kochbücher

Aktivität: Neu dabei
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Tags

#Italian #Autumn #Substantial #Rich in protein

Allergens

  • Milk
  • Nuts
  • Celery

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