Pumpkin Risotto
Rice or Pasta Salad
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Cook Time
40 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This creamy pumpkin risotto is a vegetarian main course perfect for autumn. Prepared with risotto rice, pumpkin, Parmesan, and fresh parsley, it offers a hearty and festive meal. Preparation in the Thermomix® takes about 40 minutes and yields 4 servings. Ideal for a warm lunch or dinner.
Ingredients (13 ingredients)
-
1 Stück Onion
-
1 Zehe Garlic
-
2 EL Olive oil
-
200 g Risotto rice
-
300 g Pumpkin (Hokkaido)
-
100 ml White wine, dry
-
700 ml Vegetable broth
-
1 TL Salt
-
50 g Butter
-
50 g Parmesan, grated
-
nach Geschmack Pepper
-
nach Geschmack Nutmeg
-
Parsley, fresh, chopped
Preparation (7 steps)
Chop onion and garlic
Peel and quarter 1 onion and place 1 clove of garlic in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to scrape down the sides.
Sauté onion and garlic
Add 2 tbsp olive oil and sauté for 3 min./120°C/speed 1.
Add rice and pumpkin
Add 200 g risotto rice and 300 g pumpkin (seeded and cut into approx. 1 cm cubes) and sauté for 3 min./120°C/reverse speed/speed 1 without measuring cup.
Deglaze with wine
Deglaze with 100 ml white wine and simmer for 1 min./100°C/reverse speed/speed 1 without measuring cup.
Add broth and cook
Add 700 ml vegetable broth and 1 tsp salt and cook for 20 min./100°C/reverse speed/speed 1 without measuring cup. After the cooking time, check whether the rice has the desired consistency. If necessary, add some more broth and cook for another 2 - 3 min./100°C/reverse speed/speed 1.
Refine and season
Add 50 g butter in pieces and 50 g grated Parmesan and stir for 1 min./speed 3. Season with salt, pepper and nutmeg.
Serve
Arrange the pumpkin risotto on plates and serve garnished with fresh parsley.
Finished cooking? Great! 🎉
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Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Milk
- Celery
- Sulphites
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