1200gCampbells liquid vegetable stockOR 1200g water with 50g TM Vegetable stock paste
60gsour cream
¼tsp salt
Garnishes
10gsage leavesfresh
2TBSpine nuts
1TBS 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
SubstitutionLiquid 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.