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Roasted Pumpkin, Mushroom and Spinach Risotto


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Ingredients

4 portion(s)

Ingredients

  • 40 g Parmesan cheese, block, crust removed, cut into pieces (3cm)
  • 1/2 Small brown onion, (50g)
  • 40 g Butter
  • 40 g extra virgin olive oil
  • 320 g risotto rice, (Arborio)
  • 60 g water, (or White Wine)
  • 2 tbsp Vegetable stock paste
  • 250 g pumpkin, thinly sliced
  • 720 g water
  • 60 g Baby Spinach Leaves, (a good handful)
  • salt & pepper, (for roasting pumpkin) to taste
  • extra virgin olive oil, (for roasting pumpkin)
  • 1 cup of mushrooms, diced
  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Preparation
  1. Place pumpkin slices on a greased baking tray, brush lightly with oil, season with salt and pepper to taste and bake in a medium oven (180C) for 15 minutes.

    Dice aprox 1 cup of your favourite mushrooms (I used simple white cup mushrooms to use them up)

    Place Parmesan Cheese into mixing bowl and grate 10 sec / speed 10. Transfer into a bowl and set aside. Do not clean your bowl.

  2. Place eschalot or brown onion into mixing bowl and chop 3 sec / speed 5. Scrape down sides of mixing bowl with spatula.

  3. Add butter and extra virgin olive oil and saute 3 min / 120C / speed 1.

  4. Insert butterfly whisk. Add risotto rice and saute 1 min / 120C / Counter-clockwise operation / speed 1.5, without measuring cup.

  5. Add the small amount of water (60g) (or white wine) and saute 2 min / Varoma / Counter-clockwise operation / speed 1.5, without measuring cup. Scrape bottom of mixing bowl well with spatula to loosen rice.

  6. Add stock, roast pumpkin, mushrooms and water and again scrape bottom of mixing bowl with spatula to loosen. Cook 13 min / 100C / Counter-clockwise operation / speed 1.5, placing simmering basket instead of measuring cup into mixing bowl lid.

  7. Place the spinach leaves into the ThermoServer before transfering the risotto. Sprinkle the reserved parmesan cheese over the risotto and combine well. Allow to rest for at least 10 minutes prior to serving.

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Accessories you need

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Tip

This recipe is a variation of Mushroom Risotto found in The Basic Cookbook.

For this recipe, if you don't have any butter simply use total 50g extra virgin olive oil. Conversley, if you don't have any olive oil, use total 50g butter.


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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  • I didn't roast the pumpkin first, added extra cup...

    Submitted by Lisaearth on 5. January 2017 - 22:44.

    I didn't roast the pumpkin first, added extra cup of mushrooms and upped the spinach to a full packet 150g. I just stirred in the spinach before letting it sit for 10 mins. Nice, a little gluggy, will omit a little water next time as extra came out of uncooked pumpkin and will add cumin! One of my favourite quick dinners now in the thermomix

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  • This recipe single-handedly

    Submitted by pennybee on 17. August 2016 - 09:07.

    This recipe single-handedly converted my husband from a non-risotto eater to a very enthusiastic risotto lover!!

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  • This recipe was yum, I added

    Submitted by Famous79 on 19. June 2016 - 18:10.

    This recipe was yum, I added 175g diced bacon& didn't have fresh spinach so I used frozen defrosted in the microwave. Also next time I make it I will lengthen the cooking time to 15minutes because the rice was too crunchy for my liking. Thanks for sharing!

    Amy79

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  • Thanks for sharing, was

    Submitted by emmarc on 16. May 2016 - 22:01.

    Thanks for sharing, was delicious! 

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  • This was beautiful, will

    Submitted by Aciddie on 26. April 2016 - 21:44.

    This was beautiful, will defiantly make again

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