Roasted pumpkin risotto

Compatibile with Thermomix TM5 and TM31

Roasted pumpkin risotto
20 min
Serves 4


  • onion
  • olive oil
  • arborio rice
  • rosemary
  • white wine
  • vegetable stock concentrate
  • pumpkin
  • water
  • parmesan


  1. Put into the bowl the onion: 5 sec. speed 5.
  2. Scrape down the sides of the bowl and add oil: 4 min. 210°F speed Soft reverse.
  3. Place the butterfly into the bowl and add rice and rosemary: 1 min. 250°F speed. Soft reverse.
  4. Add wine: 3 min. 250°F speed Soft reverse.
  5. Scrape down and add stock concentrate, roasted pumpkin and water: 12 min. 210°F speed 1 reverse with simmering basket instead of measuring cup.
  6. Add grated parmesan: 1 min. speed 2 reverse.
  7. Let rice to rest for a couple of minute and serve.
Note - For roasting pumpkin
  1. Peel and cut pumpkin into slices and transfer on a baking tray.
  2. Add 3 garlic cloves and rosemary and sprink with oil, salt and pepper.
  3. Bake in a preheated oven at 350°F for 30 minutes.