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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.
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5 from 8 votes

Thermomix Pumpkin Risotto

Our Thermomix Pumpkin Risotto is a delicious and filling meal the whole family will enjoy!
Cook Time28 minutes
Resting Time10 minutes
Total Time38 minutes
Course: Dinners
Cuisine: Australian
Keyword: Thermomix Pumpkin Risotto, Thermomix Risotto
Servings: 4 people
Calories: 1191kcal

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: 1191kcal | Carbohydrates: 70g | Protein: 44g | Fat: 86g | Saturated Fat: 23g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 33g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 1308mg | Potassium: 977mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1696IU | Vitamin C: 8mg | Calcium: 373mg | Iron: 11mg