You are here:
  1. Home
  2. Main dishes - meat
  3. Clone of Spinach and Pumpkin Risotto


1 Clone of Spinach and Pumpkin Risotto

2 Main dishes - meat recipes
3 No associated images with this recipe
Print to PDF
[X]

Print recipe

Clone of Spinach and Pumpkin Risotto

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

4 portion(s)

  • 1 onion large
  • 1 garlic
  • 20 grams Evoo
  • 370 grams Aborio Rice
  • 3 tbsp veggie stock
  • 150 grams diced Pumpkin
  • 1100 grams water
  • 2 handfuls fresh spinach
  • 70 grams white wine
  • 100 grams chicken thighs
  • 100 grams mushrooms
Add to shopping list
5

Recipe's preparation

  1. Place onion and garlic into the bowl and chop for 3 secs speed 4.

    2. Add EVOO and saute on 100 for 2mins Gentle stir setting

    3.  Add diced chicken and saute for 2mins

    3. Add rice and wine (insert the butterfly if using) and cook for 2 mins soft speed No counter-clockwise operation

    4.  Add pumpkin, mushrooms and water, 20 mins speed 1 100 degrees

    5.  Add shredded spinach 10 mins speed 1 100 degreed

    6. Serve with Parmesan cheese

10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Depending on size and type of pumpkin you may need to cook for 3 - 5 minutes longer.

If you have mushroom available and to your taste add when adding pumpkin.

If choosing to not use wine keep the step and saute rice without wine.

Cook with or without Butterfly.

Freezes fine.

 

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.

Other users also liked...

Comments

Add a comment

  • Tastes good but 30min is a

    Submitted by GioiaP on 3. May 2013 - 18:12.

    Tastes good but 30min is a very long cooking time for risotto in the TM and I found the rice too mushy. Also that's a larger amount of rice and water than is in most risotto TM recipes and I kept lifting up the center measuring cup/lid so I think making it with less rice and water would be better.

    Login or register to post comments

  • Extra Virgin Olive Oil. Had

    Submitted by EmmaM on 2. January 2013 - 19:51.

    Extra Virgin Olive Oil. Had me stumped the first time I saw it too.

    Login or register to post comments

  • Sorry to be a pain but I'm

    Submitted by fizzy161 on 3. December 2012 - 01:16.

    Sorry to be a pain but I'm new to this forum and TM - but what's "Evoo".????

    Login or register to post comments

  • When do we add the vegie

    Submitted by StaceyHalley on 1. December 2012 - 17:36.

    When do we add the vegie stock?

     

    Login or register to post comments