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1 Chorizo, Pumpkin and Goat's Cheese Risotto

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Chorizo, Pumpkin and Goat's Cheese Risotto

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Ingredients

6 portion(s)

Chorizo, Pumpkin and Goat's Cheese Risotto

  • 3 Chorizos
  • 60 g olive oil
  • 500 g pumpkin
  • 1 g olive oil spray
  • 1-2 leeks, depending on size
  • 350 g arborio rice
  • 1-2 tablespoons stock paste, Chicken or Vegetable
  • 800 g water
  • 85 g frozen peas
  • 100-200 g soft goat's cheese
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  • 6
    50min
    Preparation 20min
    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.
  • 9
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Recipe's preparation

    Risotto
  1. Preheat oven to 200C. Cut Pumpkin into 1-2cm cubes. Place on baking paper lined tray And spray with Olive Oil. Bake for 30mins.
  2. Cut the chorizos in half lengthwise and then slice into pieces. Place Chorizo into mixing bowl with 20g Olive oil. Cook 5min/100deg/Counter-clockwise operation/speed1. Transfer into a bowl and set aside.
  3. Place leeks into bowl and chop 4sec/speed5. Scrape down sides of bowl with spatula. Chop for additional 1-2 seconds depending on how diced the leeks are.
  4. Add remaining Olive Oil (20g) and cook 4min/120deg/speed1
  5. Insert Butterfly and pour in rice. Cook 2min/120deg/Counter-clockwise operation/speed1
  6. Add stock and water. Place simmering basket on top and cook 16min/100deg/Counter-clockwise operation/speed1
  7. Add frozen peas and cook 2min/100deg/Counter-clockwise operation/speed1
  8. Transfer into Thermoserver (or serving bowl) and stir through Chorizo and Pumpkin.
  9. Top with Goat's Cheese
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

This is originally a 12WBT recipe I modified for my meat eating family. Originally it was a vegetarian dish. If you wish to make it vego, omit the chorizo and use vegetable stock Instead of chicken.

The soft goat's cheese gives the dish a creamy texture, however if goat's cheese isn't your thing, you could use feta instead (particularly as Goat's Cheese can be expensive).

Vary your stock amounts, depending on the richness of your stock. Storebought stock can also be used; replace the water with the same quantity of stock.

This dish has often been made without the butterfly so if you prefer not to use it, it will still work.

The TM31 doesn't go to 120degrees, so if making this dish with the older model use varoma temperature.

I usually thinly slice up the leek by hand as it can get a bit stringy in the bowl. I also like to cook the Chorizo in the fry pan at the same time as the rice is cooking to cut out a bit of time and because the blade can mince the pieces slightly and I like my Chorizo chunky.

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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  • Yummy. Quick ane easy and

    Submitted by cathmt on 16. October 2016 - 20:58.

    Yummy. Quick ane easy and tastes great. 

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  • Makes plenty & tastes

    Submitted by Joel_Teleah on 29. May 2016 - 19:47.

    Makes plenty & tastes awesome!! 

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  • delicious!

    Submitted by courtneyjayde on 10. December 2015 - 07:57.

    delicious!

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  • Absolutely delicious. i loved

    Submitted by Woodbury85 on 24. November 2015 - 23:07.

    Absolutely delicious.

    i loved the goats cheese, gave it such a creamy texture.

     

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