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Clone of Spiced Pumpkin & Baby Spinach Risotto (originally gnocchi)


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Ingredients

4 portion(s)

Sauce

  • 350 g pumpkin
  • 2 clove garlic
  • 30 g Butter
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon chilli powder
  • 250 g vegetable stock
  • 100 g baby spinach, rinsed and stalks removed
  • 1 Measuring cup full Pinenuts
  • 2 tablespoon Full Thickend Cream
  • 700 g water

Risotto

  • 320 grams arborio rice
  • 40 grams Butter
  • 40 gram olive oil
  • 60 grams water, (or dry white wine)
  • 2 tablespoons Vegetable stock paste
  • 720 grams water
  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Sauce
  1. Preheat oven to 200 degrees for the toasting of the pine nuts mentioned later in the recipe

  2. Place the pinenuts on a tray and brown on the top shelf for 3 mins. Then set aside until needed

  3. Add water to the bowl and place the Pumpkin in the basket to the bowl. Steam on Varoma temp for 20 mins speed 1

  4. Add garlic to the bowl and chop on speed 6 for 5 seconds. Scrape down sides

  5. Add butter and saute Varoma temp for 2 and half minutes speed 1 mc removed

  6. Add cooked pumpkin to the bowl and puree going slowly up to speed 8 for 10 seconds. Scrape down the sides

  7. Add stock, nutmeg and Chilli powder to the bowl and mix on speed 4 for 5 seconds. Scrape down sides.

  8. Heat mixture on 90 degrees for 6 minutes speed 1

  9. Add spinach and cook for a further 2 and a half minutes speed 1 Counter-clockwise operation

  10. Add cream and toasted pine nuts and mix speed 3 for 5 seconds Counter-clockwise operation

     

  11. Pour sauce into Thermoserver

  12. Risotto
  13. Follow the Mushroom Risotto recipe in the Basic Cookbook, with only the ingredients listed

    The recipe is also outlined below

  14. Insert butterfly whisk. Add butter, olive oil and rice to mixing bowl, sauté at temp 120 speed 1.5 Counter-clockwise operation for 1 minute

  15. Add 60 grams water (or dry white wine) and sauté on varoma temp speed 1.5 Counter-clockwise operation for 2 minutes

  16. Scrape the bowl with spatula to loosen rice. Add stock paste and water, cook at temp 100 speed 1.5 Counter-clockwise operation for 13 minutes

  17. Put cooked risotto into Thermoserver with sauce and mix

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Accessories you need

  • Butterfly
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  • Simmering basket
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  • Spatula TM5/TM6
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Tip

You can also use roasted pumpkin in the sauce.

If serving as an entree it will serve 6.


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.

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