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Creamy Thermomix Pumpkin Risotto with Crispy Sage

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A super creamy pumpkin risotto, flavoured with white wine, parmesan cheese and fresh herbs. The dish is completed with a topping of roasted pumpkin, crispy sage, pine nuts and more parmesan.

Portrait image of Pumpkin risotto sitting on a blue napkin

I know there are a lot of risotto recipes out there but I really do believe this is the best pumpkin risotto by far! The flavours compliment each other perfectly and there is a nice balance of creamy rice and crunchy topping.

Adding a generous quantity of toppings to this risotto really lifts the flavours and presentation of the dish.

Best of all the Thermomix makes the dish so simple it almost feels like cheating. It's just so easy! There's no need to stand by the stove and stir, and no risk of burning the rice or being burned by sputtering risotto.

Risotto's Need to Rest

Once the cooking time is complete risotto's need to stand for 10 -15 minutes. This allows the rice to take up the remaining liquid and complete the cooking process.

Whilst it may be tempting to just cook it for a little longer this will cause the rice to break and the dish to be mushy.

TM31 Pumpkin Risotto Instructions

The TM31 has a smaller capacity than the TM5, therefore, it is necessary to reduce the quantity of rice and stock. This will ensure the bowl doesn't overflow during the cooking process.

  • Arboria Rice = 300g
  • Vegetable stock or Water - 1000g

What are other Fresh Herbs Suitable for the Risotto?

I chose basil, garlic and chives to give the pumpkin risotto a lovely fresh flavour. These are herbs I like and have them growing in my garden. If these are not accessible or you don't like a particular herb you can swap it out for a different herb.

Replace basil with:

  • coriander or
  • dill or
  • sage

If you don't like the rosemary in the sweet potato you can swap it out for the more mild Thyme.

3 images detailing the steps to make pumpkin risotto

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Overhead shot of pumpkin risotto in white bowl with blue napkin

Creamy Thermomix Pumpkin Risotto with Crispy Sage

Julie Carlyle
There are a lot of pumpkin risotto recipes, but this is the winner! A super creamy pumpkin rice, flavoured with wine, parmesan cheese and fresh herbs. 
5 from 10 votes
Print Recipe
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Main, Main Course
Cuisine Australian, Italian
Servings 8 people
Calories 400 kcal

Ingredients
 
 

Roast Pumpkin

  • 700 g butternut pumpkin 1 -2cm cubes
  • 2 springs rosemary
  • 2 Tbs olive oil
  • ½ teaspoon salt and pepper

Risotto

  • 90 g parmesan cheese
  • 5 g basil fresh
  • 5 g chives fresh
  • 15 g garlic cloves
  • 200 g onion quartered
  • 50 g butter
  • 120 g white wine
  • 350 g arborio rice
  • 1200 g Campbells liquid vegetable stock OR 1200g water with 50g TM Vegetable stock paste
  • 60 g sour cream
  • ¼ tsp salt

Garnishes

  • 10 g sage leaves fresh
  • 2 TBS pine nuts
  • 1 TBS olive oil

Instructions
 

  • Preheat the oven to 200°C. 
  • Line a baking tray with paper. Add pumpkin, rosemary leaves salt & pepper and oil to the tray. Place in oven for 25 minutes or until golden.
  • Meanwhile, place the parmesan cheese in TM bowl. Grate 3sec/Speed 9. (reserve in a bowl for later).
  • Without cleaning the TM bowl, add basil, chives and garlic to the bowl. Chop 3sec/Speed 9.
  • Add the onion to the chopped herbs. Chop 4 sec/Speed 4. 
  • Scrape down the bowl. Add butter to the onion mixture. Saute 5 min/Varoma/Speed 1 (MC Out)
  • Add wine, rice, salt, vegetable stock (or vegetable paste & water) to the TM bowl. Cook 20 min/100 degrees/Speed 1 (REVERSE). (MC Out) Use the internal steam basket in place of the MC to prevent splatters.
  • Whilst the risotto is cooking prepare the garnishes.

Garnishes

  • Place the pine nuts in a frying pan and dry roast until golden. (Reserve).
  • Add oil to the frying pan and snap fry the sage leaves a few at a time. (20 seconds). Place on absorbancy paper. (Reserve)

Risotto Assembly

  • Once the rice has finished cooking add ¾ of the baked pumpkin & rosemary, ¾ of the parmesan and the sour cream. (reserve the remainders as a garnish) Combine 2 min/100/Speed 1 (MC Out) Use the spatula instead of MC to help stir.
  • Allow the risotto to stand in the TM Bowl for 10-15 minutes to thicken and finish cooking the rice.
  • Serve topped with reserved pumpkin, parmesan, pine nuts and crisp sage leaves.

Notes

Substitution
Liquid stock such as Campbell's Real Vegetable stock can be used in this recipe. Alternatively, the Thermomix Vegetable Stock paste, combine with water can be substituted.

Nutrition

Calories: 400kcalCarbohydrates: 51gProtein: 8gFat: 16gSaturated Fat: 6gCholesterol: 24mgSodium: 982mgPotassium: 445mgFiber: 4gSugar: 4gVitamin A: 10055IUVitamin C: 21.9mgCalcium: 221mgIron: 3.2mg
Tried this recipe?Let us know how it was!

Overhead shot of pumpkin risotto in white bowl with blue napkin

Thanks so much for stopping by!

Please feel free to leave a comment below so we can chat. I would love to know what you think of this recipe. Perhaps you have a suggestion for another recipe I should make and share?

Happy Cooking

j

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Reader Interactions

Comments

  1. Meegan says

    5 stars
    Delicious every time! This is luxurious

    Reply

    • Julie Carlyle says

      H Meegan
      Thank you so much for your kind comment. I'm so pleased you enjoyed the risotto.
      I love the crispy sage... its a decadent little extra 🙂
      Julie

      Reply

  2. Amy says

    This sounds delicious!! Do you think It could be made ahead of time and reheated? I am thinking of small Servings for a cocktail party

    Reply

    • Julie Carlyle says

      Yes this would work well. I would make it a few hours ahead and keep it in the Thermoserver. Then serve it into small servers topped with shaved parmesan, sage, and maybe even a roasted nut for some extra crunch on top.

      Reply

  3. Jo says

    Thanks Julie for giving me the confidence to try risotto in my new TM6 - delicious!

    Reply

    • Julie Carlyle says

      Hi Jo
      I am so pleased you enjoyed the recipe!! I'm super excited that you're enjoying your new machine 🙂
      Happy Cooking
      j

      Reply

  4. julie says

    5 stars
    This was absolutely delicious! A quick tasty easy recipe. Used dried herbs and omitted white wine it was fantastic. Will be making this again. Thankyou.

    Reply

    • Julie Carlyle says

      Hi Julie
      Thank you so much for coming back and leaving a comment. I love seeing what people think of my recipes. Great adjustments too!
      Happy Cooking
      J

      Reply

  5. Sereyna Jolly says

    5 stars
    Just made this, and I think it might be my new "signature dish". So creamy, so tasty, and completely delicious. I fried off a few slices of chorizo and scattered that on top too, and it made it crazy delish. Will 100000% make this again for us and for guests. And I generally don't like risotto, so this is even higher praise!!!

    Reply

  6. Paul says

    5 stars
    Oh, boy, what a result. Just amazing flavours! Try it, it's easy.

    Reply

  7. Jan says

    Love this recipe use all the time. Glad I found it! Thank you for sharing.🙂🙂

    Reply

  8. Sarah says

    5 stars
    I love this recipe, I use it all the time. Thankyou so much for sharing it. My son is a health nut, vegetarian and a teenager!! So is sometimes hard to please but he loves this recipe. Thanks again. 👏😊

    Reply

    • Julie Carlyle says

      Hi Sarah,
      I’m so pleased he enjoyed the recipe. Kids are always the toughest critics!!
      Thank you for stopping by xx
      Julie

      Reply

  9. Sophie says

    5 stars
    Cooked this one for my husband and mother in law tonight - it was an absolute hit! Thanks for sharing 🙂

    Reply

    • Julie Carlyle says

      Hi Sophie, I am so pleased the family enjoyed the risotto 🙂
      Thanks for sharing
      Julie

      Reply

  10. Jillian says

    5 stars
    Risotto is a favorite of mine! Thank you for sharing!

    Reply

  11. Emily says

    5 stars
    I love a good risotto. Totally pinning this!

    Reply

  12. Ashley says

    wow I love pumpkin recipes! And now I know what a thermomix is - had never heard of it! I like to learn about different types of dishes and how to make them. I've never tried a risotto before but this recipe is inspiring 🙂

    Reply

  13. Kaitie says

    5 stars
    This screams luxury and comfort at the same time! I love the pumpkin and creaminess with the combination of crispy sage. A complete treat on a special dinner.

    Reply

  14. Roxana says

    5 stars
    I love risotto. The use of butternut squash and herbs etc all make it sound so tasty. I would have to skip the wine. But wonder what I could substitute for it.

    Reply

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