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Pumpkin Risotto with sundried tomatoes



1 portion(s)


  • portion onion, halved
  • 1 garlic clove
  • 4 sprigs thyme, fresh
  • 4 sprigs parsley leaf
  • 30 gram Olive Oil.
  • 320 grams Arborio risotto rice
  • 100 grams white wine
  • 2 tablespoons TM Vegetable stock paste, to taste
  • 300 grams Kent or Jap pumpkin, cubed
  • 800 grams water, 20
  • 20 grams Butter
  • 80 gram sun dried tomatoes
  • 6-8 snow peas, optional
  • Spinach Leaves, optional

  • 50 gram Parmesan or Romano Cheese, grated

Recipe's preparation

  1. Place onion, garlic and fresh herbs into mixing bowl and chop 3sec/SP7.  Scrape sides of bowl.  Repeat if necessary.

    Add oil and saute 3min/varoma/SP1.

    Insert butterfly.  Add rice, wine and Saute 2min/100C/Counter-clockwise operation /SP1.

    Add stock, pumpkin, water and cook 17min/100C/Counter-clockwise operation/SP1.

    Pour into ThermoServer, add butter, sundried tomatoes, optional snow peas/spinach and grated parmesan cheese.  Allow to rest 10 minutes before serving.



Accessories you need



Can add cooked leftover chicken or some crispy bacon if desired.

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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  • All worked well when we tried

    Submitted by JeffnJulie on 3. November 2016 - 07:44.

    All worked well when we tried this recipe for dinner last night.  Adding the sundried tomatoes was a nice touch. Thank you for the recipe

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  • Great recipe, enjoyed  the

    Submitted by Rogaz on 25. February 2016 - 07:50.

    Great recipe, enjoyed  the whole family!

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