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Pumpkin and basil risotto


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Ingredients

6 portion(s)

Pumkin and Basil risotto

  • 100 grams parmesan cheese cubed, or more to sprinkle on top
  • 1 clove garlic
  • 1 onion
  • 1 sprig Continental Parsley
  • 40 grams Butter
  • 20 grams EVOO (extra virgin olive oil)
  • 320g Aborio Rice
  • 80g white wine
  • 1-2 tablespoons TM stock concentrate, (vegetable)
  • 800g water
  • 250g sliced pumpkin
  • 20g basil
  • cracked black pepper, to taste
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Recipe's preparation

    Pumkin and basil Risotto
  1. Grate parmesan cheese 10 secs speed 10. Set aside.

    Place onion garlic & parsley into TM bowl & chop 3 secs speed 5.

    Scrape down the sides of the bowl with spatula.

    Add butter & oil & cook for 3 mins, VaromaCounter-clockwise operation speed 1.

    Add rice & wine & cook for 2 mins,Counter-clockwise operation 100 degrees speed 1.5, with out the MC.

    Add the stock, pumpkin & water, cook for 13 mins, 100 degrees Counter-clockwise operation speed 1.5 with the MC on.

    The risotto will still be quite liquidy, pour it into a thermoserver that has the basil in it & stir through some of the cheese & cracked pepper. Allow to sit in the Thermoserver for at least 5- 10 mins. It will continue cooking while it sits, so if you prefer more of a bite to your risotto get it out sooner than later. Serve with a bit more cheese.

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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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Comments

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  • A gluten free risotto to die for. I loved it

    Submitted by Wigonwheels on 30. March 2020 - 11:06.

    A gluten free risotto to die for. I loved it

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