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RECIPES
PUMPKIN RISOTTO
Serves 4
INGREDIENTS
500g pumpkin flesh, cut into 2cm cubes
3 Tablespoons olive oil
Salt and freshly ground pepper
5 cups/1.25 litres chicken stock
15g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
350g Arborio or Carnaroli rice
1 Tablespoon chopped fresh lemon thyme leaves
½ cup/60g shaved parmesan cheese
METHOD
1. Place cubed pumpkin and 2 tablespoons
of the oil in a baking dish and mix well.
Sprinkle pumpkin with salt and pepper.
Bake at 200ºC for 20 minutes or until
golden brown and tender. Remove and
allow to cool.
2. Place ¾ of the cooled pumpkin pieces
into a blender with 2 cups of the chicken
stock and puree until smooth. Set
remaining pumpkin pieces aside.
Sauté Setting
3. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
4. Remove lid add remaining oil and butter,
heat 1 minute or until butter has melted.
5. Add onion and garlic, cover with the
lid and sauté for 3 to 4 minutes or until
onion has softened, stirring occasionally.
6. Add rice , mix well, cover with the lid,
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
Risotto Setting
7. Stir in pumpkin puree and remaining
3 cups of stock, mix well. Cover with the
lid and press the MENU SELECTOR
button to the RISOTTO setting.
8. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
lid and stir through remaining roast
pumpkin cubes and thyme leaves.
9. Season to taste with salt and pepper and
serve immediately topped with shaved
parmesan cheese