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1 Pumpkin, pine nuts and spinach risotto

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Pumpkin, pine nuts and spinach risotto

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Ingredients

4 portion(s)

  • 1/2 medium onion
  • 1 clove garlic
  • 50 g Butter
  • 40 g extra virgin olive oil
  • 320 g arborio rice
  • 2 tablespoon Stock (Chicken or vegetable)
  • 220 g pumpkin
  • 80 g pine nuts
  • 2 leaves Spinach or silverbeet roughly torn
  • 720 g water
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Recipe's preparation

  1. Place the onion and garlic into the TMX bowl chop 3 sec/speed 5

  2. Add the butter and oil and saute 3 minutes/120c/speed 1. While it is sauteing chop the pumpkin into 1 cm cubes

  3. Insert the butterfly whisk and add the rice 3 minutes/120c/speed 1.5 without the measuring cup

  4. Scrape the bottom of the bowl with your spatula and then add your stock, pumpkin, pine nuts, spinach leaves and water, cook 13 minutes/100c/Counter-clockwise operation/speed 1.5, place simmering basket instead of MC onto mixing bowl lid

  5. Transfer into your Thermoserver and rest for 5 minutes to thicken then serve

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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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Comments

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  • 2 leaves spinach??? Is there a mistake???

    Submitted by izaza1 on 18. June 2018 - 06:22.

    2 leaves spinach??? Is there a mistake???

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  • Great meal! I have added chili and sundried...

    Submitted by Sophb87 on 5. November 2017 - 16:51.

    Great meal! I have added chili and sundried tomatoes too, this time. Thank you

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  • I used brown rice Had to over double the cooking...

    Submitted by twinmama on 17. May 2017 - 19:12.

    I used brown rice. Had to over double the cooking time and pour out some of the liquid as it was like soup. It was tasty but lacked flavour.

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  • Very tasty risotto. Modified

    Submitted by Tesmeg on 29. February 2016 - 21:34.

    Very tasty risotto. Modified it to 1 Tbsp of vegetable stock and instead of the silverbeet I added flat leaf parsley until I thought there was enough green in it. I also cooked it for 2 minutes longer. Will make that again.

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  • Love, love, love this one!

    Submitted by PJem on 22. July 2015 - 13:54.

    Love, love, love this one! Very yummy!  tmrc_emoticons.)

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  • Very lovely. A hit with all

    Submitted by Mazwegian on 2. May 2015 - 18:17.

    Very lovely. A hit with all the family, including hubby. I used one onion, half home made chicken stock and half white wine for the liquid. Needed a few more mins cooking time. Delicious.

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