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    Create Bake Make / Thermomix / Thermomix Dinners / Thermomix Pumpkin Risotto

    Thermomix Pumpkin Risotto

    Published: Jun 19, 2023 by Lauren Matheson ·

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    Jump to Recipe Print Recipe

    Our Thermomix Pumpkin Risotto is packed with flavour, can be ready to enjoy in under 45 minutes and will become a family favourite! This recipe will easily feed four adults and can be stretched further if cooking for kids too.

    Bowl of Pumpkin Risotto sitting on a black and white check tea towel. A gold fork is sitting in the bowl with a container of parmesan cheese to the side.

    I LOVE cooking risotto in my Thermomix as it is just so quick and simple to prepare. This Thermomix Pumpkin Risotto is one of our families favourite risotto recipes and once you have tried it, you will see why!

    You will love:

    Easy to adapt – to make this risotto meat-free simply omit the bacon. Don’t have any white wine? Substitute with Vegetable Stock.

    Family friendly – this recipe makes a great meal for the entire family.

    Freezer friendly – have leftovers? You can freeze them for up to two months.

    Side view of Bowl of Pumpkin Risotto sitting on a black and white check tea towel. A gold fork is sitting in the bowl with a container of parmesan cheese to the side.

    Ingredients

    Please note you will find the full list of ingredients in the recipe card below.

    • Brown Onion
    • Garlic – either minced garlic or garlic cloves can be used.
    • Parmesan Cheese
    • Bacon – omit for a vegetarian option.
    • Vegetable Stock
    • Extra Virgin Olive Oil
    • White Wine
    • Arborio Rice
    • Baby Spinach
    • Pumpkin – I like to roast the pumpkin ahead of time however you can also used steamed pumpkin if you prefer.
    Ingredients needed to make Pumpkin Risotto in a Thermomix.

    How to Make Pumpkin Risotto in a Thermomix

    Step 1. Grate the parmesan cheese and set aside until needed.

    Step 2. Blitz the bacon, onion and garlic.

    Step 3. Add the extra virgin olive oil and cook.

    Bacon and onion cooked in a thermomix bowl.

    Step 4. Add the arborio rice and wine and cook.

    Step 5. Add the stock and cook.

    Pumpkin Risotto cooking in a Thermomix bowl.

    Step 6. Transfer the risotto to a Thermo Server and add the Baby Spinach, Pumpkin and Cheese. Gently fold through and allow the risotto to sit for 10 minutes.

    Pumpkin Risotto sitting in a Thermoserver.
    Pumpkin Risotto sitting in a thermo server.

    Step 7. Divide the risotto between serving bowls and sprinkle with parmesan cheese.

    Parmesan cheese being sprinkled on top of Pumpkin Risotto.

    Recipe Hints and Tips

    • You can use steamed or roasted pumpkin for this recipe. I do prefer roasted pumpkin as it gives the recipe extra flavour.
    • Use leftover pumpkin (from the day before is fine!) or roast before starting the recipe.
    • Substitute white wine with extra vegetable stock.
    • Substitute store bought Vegetable Stock with 2 tablespoons of vegetable stock paste and the same quantity of water.
    • Omit the bacon for a vegetarian meal.
    • Leftovers are best stored in an airtight container and consumed within three days.
    • This recipe can be frozen for up to three months.
    Can you freeze Thermomix Risotto?

    Yes, you can freeze risotto made in a Thermomix for up to three months. It is best stored in an airtight and freezer safe container.

    Can you reheat Risotto in a Thermomix?

    Yes you can! You can use the ‘warm up’ mode on your Thermomix to reheat risotto.

    You may also enjoy these recipes:

    • Thermomix Lasagna Recipe
    • Cheeseburger Recipe
    • Easy Beef Kofta
    • Easy Macaroni and Cheese Recipe
    • Easy Chicken Rissoles
    • Egg and Bacon Impossible Pie
    • Mac and Cheese with Hidden Veggies
    • Pumpkin and Spinach Lasagna
    • Quiche Lorraine Recipe
    • Zucchini Slice
    Bowl of Pumpkin Risotto sitting on a black and white check tea towel. A gold fork is sitting in the bowl with a container of parmesan cheese to the side.

    Thermomix Pumpkin Risotto

    Our Thermomix Pumpkin Risotto is a delicious and filling meal the whole family will enjoy!
    5 from 8 votes
    Print Recipe Pin Recipe
    Cook Time 28 minutes mins
    Resting Time 10 minutes mins
    Total Time 38 minutes mins
    Course Dinners
    Cuisine Australian
    Servings 4 people
    Calories 1191 kcal

    Equipment

    • 1 x Thermomix or thermal cooker
    • 1 x Thermo Server

    Ingredients
      

    • 100 grams parmesan cheese cut into 3cm pieces
    • 80 grams brown onion cut in half
    • 2 teaspoon minced garlic or two cloves of garlic
    • 20 grams extra virgin olive oil
    • 100 grams bacon
    • 250 grams arborio rice
    • 100 grams white wine see notes
    • 600 grams vegetable stock
    • 400 grams roasted pumpkin see notes
    • 50 grams baby spinach leaves

    Instructions
     

    • Place the parmesan cheese into Thermomix bowl and mix for 8 seconds, speed 9 to grate. Transfer to a separate bowl and set aside until needed.
    • In a clean Thermomix bowl, add the brown onion, garlic and bacon and mix for 4 seconds, speed 5.
    • Scrape down the sides of the bowl and add the extra virgin olive oil. Cook for 5 minutes, 100 degrees, speed 1 on Reverse with the measuring cup removed.
    • Scrape down the sides of the bowl and carefully add the butterfly attachment. Add the arborio rice and wine and cook for 3 minutes, 100 degrees, speed 1 on Reverse with the measuring cup on.
    • Add the vegetable stock and cook for 18 minutes, 100 degrees, speed 1 on reverse with the measuring cup on.
    • Carefully transfer the risotto to a Thermo Server and add the cooked pumpkin pieces, baby spinach and approximately 70 grams of the parmesan cheese. Use a spatula to carefully fold through before placing the lid on the Thermo Server and letting the risotto sit for 10 minutes.
    • Divide the risotto between four bowls and serve. Sprinkle with the remaining parmesan cheese.

    Notes

    • You can use steamed or roasted pumpkin for this recipe. I do prefer roasted pumpkin as it gives the recipe extra flavour.
    • Use leftover pumpkin (from the day before is fine!) or roast before starting the recipe.
    • The white wine can be substituted with extra vegetable stock.
    • Store bought Vegetable Stock can be substituted with 2 tablespoons of vegetable stock paste and the same quantity of water.
    • Omit the bacon for a vegetarian meal.
    • Leftovers are best stored in an airtight container and consumed within three days.
    • This recipe can be frozen for up to three months.

    Nutrition

    Calories: 1191kcalCarbohydrates: 70gProtein: 44gFat: 86gSaturated Fat: 23gPolyunsaturated Fat: 23gMonounsaturated Fat: 33gTrans Fat: 0.04gCholesterol: 41mgSodium: 1308mgPotassium: 977mgFiber: 9gSugar: 4gVitamin A: 1696IUVitamin C: 8mgCalcium: 373mgIron: 11mg
    Keyword Thermomix Pumpkin Risotto, Thermomix Risotto
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    Looking for More?

    You can find more easy and delicious recipes in our books and eBooks, shop the range here.

    thermobliss book set
    « Thermomix Lentil Soup
    Thermomix Porridge »

    Filed Under: Thermomix, Thermomix Dinners

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    5 from 8 votes (8 ratings without comment)

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    Lauren placing sprinkles onto cupcakes in her kitchen

    Hi, I'm Lauren! As a Mum of three VERY hungry boys, I know what it’s like to need dinner on the the table FAST. All of my recipes are made using simple ingredients and you will also find both conventional and Thermomix cooking instructions.

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