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Creamy Pumpkin and sweet corn Risotto



4 portion(s)

As follows

  • 3 cloves garlic
  • 50 g Olive Oil.
  • 300 g Aborio Rice
  • 350 g butternut pumpkin, Cubed into 2cm pieces
  • 1 can Sweet corn kernals, drained
  • 150 g full fat cream
  • 3 heaped tablespoons Stock Concerntrate
  • 1 litre Vegatable stock

Recipe's preparation

    Creamy Pumpkin and Sweetcorn Risotto
  1. 1. Put garlic clove in TM and blend 3sec/sp 7.


    2. Scrape down sides ADD Butterfly Olive oil, Aborio Rice. 3mins/100 degrees/ Counter-clockwise operation SP 1.


    3. REMOVE BUTTERFLY.  add stock concerntrate, pumpkin, sweet corn kernals, veg stock liquard. 17mins/100 degrees/Counter-clockwise operation/Gentle stir setting.


    4. Pour into thermoserver (it should be "soup like" ) let stand until almost all liquard is absorbed, then add full fat cream. let stand for a futhur 5 mins.  


    Serve and season with salt and pepper if desired.


Accessories you need



Can add shredded pre brought BBQ chicken

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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