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Pumpkin Risotto with sundried tomatoes


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Ingredients

1 portion(s)

onion

  • 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
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Recipe's preparation

    Method
  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.

     

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Accessories you need

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Tip

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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Comments

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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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