SOUPS & MAINS
PUMPKIN RISOTTO
Ingredients
300g pumpkin, peeled and roughly chopped
500g water
50g parmesan cheese, cubed
1 small onion, quartered
1 clove garlic
375g Arborio rice
100g dry white wine
700-800g chicken stock
40g olive oil
40g butter
salt and black pepper, to taste
Preparation
1) Place the pumpkin into the cooking basket. Add water into the bowl and add put the cooking basket in
place and cook for
Time: 10 min. Temperature: 100°C Speed: 1
Transfer to a bowl and set aside.
2) Place the cheese into the bowl and grate for
Time: 15-20 seconds Speed: Graduating from 5-7-9
Transfer to a bowl and set aside.
3) Place onion, garlic into the bowl and chop for
Time: 5 seconds Speed: 8
4) Scrape down the sides of the bowl and put the mixing tool in place and add oil to the bowl and saute for
Time: 1 min. Temperature: 100°C Speed: 2
5) Add rice and wine and saute for
Time: 2 min. Temperature: 90°C Speed: 1
6) Add stock and pumpkin into the bowl and cook for
Time: 15-20 min. Temperature: 90°C Speed: 3
7) Season to taste. Stir in cheese and butter through mixture and serve.
79
To Next Page
Loading...