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.
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.
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.
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.
Step 4. Add the arborio rice and wine and cook.
Step 5. Add the stock and cook.
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.
Step 7. Divide the risotto between serving bowls and sprinkle with parmesan cheese.
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.
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.
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
Thermomix Pumpkin Risotto
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
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