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.
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
If you don't like the rosemary in the sweet potato you can swap it out for the more mild Thyme.
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Creamy Thermomix Pumpkin Risotto with Crispy Sage
- 700 g butternut pumpkin 1 -2cm cubes
- 2 springs rosemary
- 2 Tbs olive oil
- ½ teaspoon salt and pepper
- 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
- 10 g sage leaves fresh
- 2 TBS pine nuts
- 1 TBS olive oil
- 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.
- 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)
- 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.
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?