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



4 portion(s)


  • 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


  • 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
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  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


Accessories you need

  • Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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