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Decadent pumpkin, brie and pancetta risotto



4 portion(s)


  • 8 slices pancetta, paper thin
  • 1 leek
  • 1 clove garlic
  • 20 g olive oil
  • 100 g white wine
  • 320 g arborio rice
  • 2 tbsp TM stock paste
  • 300 g pumpkin, peeled and cubed
  • 700 g water
  • small wedge of double brie

Recipe's preparation

  1. Preheat oven to 180deg.


    Place pancetta slices on a lined tray and bake for 10-15 minutes until crispy. Set aside.

  2. Risotto
  3. Slice leek roughly. Place in TM bowl with garlic. Chop 3sec/sp7.


    Add olive oil. Saute 3 min/varoma/sp1.


    Add wine and rice. Toast rice 1 min/100deg/sp1


    Add water, TM stock and pumpkin. Cook 18min/100deg/sp1.5 with simmer basket on top to contain any spatters.


    Pour into thermoserver for 10 minutres to rest.


    Serve on plates topped with crispy pancetta and brie slices.


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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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  • Decadent risotto - great to

    Submitted by Kylie Marsh on 2. May 2015 - 18:16.

    Decadent risotto - great to impress your friends. This made my dinner party a breeze. 

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