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Pumpkin, Pancetta & Pea Risotto (or 3P Risotto!)


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Ingredients

6 portion(s)

  • 150 grams pumpkin, cubed
  • 1 teaspoon paprika, sprinkled over pumpkin
  • 1 brown onion, quartered
  • 1-2 cloves garlic
  • 1 sprig rosemary, leaves only
  • 30 grams olive oil, and some for roasting pumpkin
  • 120 grams pancetta, cubed
  • 320 grams arborio rice
  • 100 grams white wine
  • 2 tablespoons TM vegetable stock concentrate
  • 1 litre water
  • 1 cup --- frozen peas, thawed
  • black pepper to taste
  • 50 grams Grated Parmesan Cheese
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Recipe's preparation

    Roast pumpkin
  1. Spray pumpkin cubes with olive oil, sprinkle with paprika and roast in 180 degrees C oven for 1 hour (or until soft and caramelised). Set aside until needed.

  2. Risotto
  3. 1. Place onion, garlic and rosemary into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

    2. Add oil and cubed pancetta and saute 4 min/Varoma/speed 1.

    3. Insert butterfly. Add rice and wine and saute 2 min/100C/Counter-clockwise operation/speed 1.

    4. Add TM stock and water and cook 10 min/100C/Counter-clockwise operation/speed 1.

    5. Add roasted pumpkin and thawed peas and cook for a further 6-7 min/100C/Counter-clockwise operation/speed 1Remove butterfly.

    6. Pour into warmed Thermoserver, season with pepper and Parmesan cheese. Allow to rest for a minimum of 5 mins before serving. Rice will continue to absorb any liquid the longer it rests.

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Accessories you need

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Tip

I add the pumpkin early so it will break down and colour the risotto. If you like your pumpkin whole, simply add it in the last step and fold through the risotto with the parmesan and black pepper.


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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  • Fantastic thanks  

    Submitted by bjajun on 22. November 2016 - 20:11.

    Fantastic thanks

     

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  • Great receipt, family loved

    Submitted by Hodgey09 on 16. September 2016 - 22:25.

    Great receipt, family loved it,

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  • We didn't like this recipe at

    Submitted by AlyssaGreen on 6. August 2016 - 12:56.

    We didn't like this recipe at all. Not sure if it went wrong or not, but it wasn't for us! It sounded good though!

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  • Amazeballs! The whole family

    Submitted by Natasha77 on 2. August 2016 - 21:20.

    Amazeballs!

    The whole family enjoyed this one tmrc_emoticons.D 

    Absolutely loved this, the only changes I made were:

    -bacon instead of pancetta

    -Added beans when I added peas

    -served it with parmesan cheese and chopped spring onions on top

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  • Great recipe. Used less water

    Submitted by Hagler66 on 20. July 2016 - 19:59.

    Great recipe. Used less water and came out great. 

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  • Was really good. easy but

    Submitted by marieglover on 17. June 2016 - 08:08.

    Was really good. easy but full of amazing flavour. I used chicken stock as I didn't have any veg left, and bacon for same reason! But I suspect the original recipe would be equally as good 

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  • my family loved this 

    Submitted by amyk11 on 13. May 2016 - 09:48.

    my family loved this 

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  • The best risotto I've made in

    Submitted by thermojeanie on 6. May 2016 - 17:08.

    The best risotto I've made in a long time. The pancetta is definitely the star ingredient that adds lots of flavour. I used about 400g of pumpkin and added it at the end. I also used about 70g of Parmesan & chicken stock instead of the vegetable stock for extra flavour. I added the peas frozen & they were cooked perfectly at the end. I also added 2 good handfuls of baby spinach to the thermoserver. I also forgot to use my butterfly, but it didn't seem to make any difference. Thanks for the recipe!

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  • Reminded me of the pumpkin

    Submitted by sonlou on 1. May 2016 - 20:07.

    Reminded me of the pumpkin risotto I used to cook pre kids/TM. As I was only cooking for 2 tonight I halved the recipe but doubled the pumpkin. Started roasting pumpkin as I started preparing/cooking the risotto, and it was ready to be stirred in at the end (my preference). Omitted the pancetta. Found the half quantity to be just enough for 2 adults. Thanks, enjoyed this meal!

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  • Thanks for your comment. Just

    Submitted by Sarah Tobin on 28. October 2015 - 08:46.

    Thanks for your comment. Just realised it could be 5P - paprika!

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  • Delicious risotto.  Used some

    Submitted by Fiveo on 28. October 2015 - 08:02.

    Delicious risotto.  Used some bacon instead of pancetta as it was what I had.  Could be 4 p risotto as it also has Parmesan.  Has become another do again recipe.

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  • Yum sounds delicious, I made

    Submitted by Freedom12 on 26. September 2015 - 10:46.

    Yum sounds delicious, I made similar last night with what I had at home, used a carrot blitzed instead of pumpkin and also used left over beef stock from my bolognese.

    Cooking for mums with bubs, easy entertaining and quick dinners

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