Roast Pumpkin, Bacon and Onion Risotto

Hi Guys,

Sorry for a little neglect lately. We have just recently sold our house so it was a bit of a crazy couple of weeks selling and buying! On the flipside Thermy is in for a treat when he meets his new kitchen! Can’t wait – and I’m so thankful for the thermy during this whirlwind of house hunting and packing, it’s been so great to have something quick, easy and nutritious when everything gets a little hectic!

So here is a super yummy take on the risotto recipe. It will take a little extra time then a normal risotto but it is so worth it! The little caramelised bits from the roasting are so yummy! So here we go…

INGREDIENTS:

350g Butternut Pumpkin Cubed

1 Large Red Onion Chopped

6 Med. Bacon Rashes

1/2 White Onion (optional)

2 Cloves Garlic

40g Olive Oil

450g Arborio Rice

100g White Wine

2 tablespoons of TM Vegetable Stock

1100g Water

Handful of Baby Spinach

Parmesan Cheese

METHOD:

   

  • Roast the pumpkin and red onion until golden roasted. Add the bacon (whole) to the roasting dish for the last 10-15 minutes of roasting time. Roasting time will differ depending on how big you cube the pumpkin. It should be roughly 30-40 minutes.
  • In the TM bowl add the onion and garlic and chop for 5  seconds on speed 7.
  • Add oil and saute for 2 minutes at 100 degrees on speed 1.
  • Insert Butterfly add rice and wine into the TM bowl and saute at 100 degrees, on Reverse + Speed Soft
  • Add stock and water into the TM bowl  and cook for 15 minutes at 100 degrees on Reverse + Speed Soft
  • Chop roasted bacon and leave some aside for garnish.
  • Add the remaining bacon, roasted pumpkin and oinion into the TM bowl and cook for a further 2 minutes at 100 degrees on Reverse + Speed Soft. (longer if needed to combine the mix.)
  • Place the baby spinach into the ThermoServer and pour risotto over top. Mix to stir through the wilted spinach.
  • Serve with parmesan cheese and a sprinkle of roasted bacon.
  
HINT’S AND TIP’S:
  • You will find the pumpkin with puree through the risotto giving it a great taste and texture. If you would like the pumpkin to stay chunky reduce mixing time.
  • if you need grated paresan grate for 10 seconds speed 8 before starting step one.
  • The onion in the risotto mix gives it a good flavour base however this is optional and you can simply just use the roasted onion.
  • My hubby found this made amazing aranchini balls the following day!
Enjoy!!!
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7 Responses to “Roast Pumpkin, Bacon and Onion Risotto”

  1. Vicki
    July 14, 2011 at 9:31 am #

    Great recipe ! Doubt there will be leftovers for arancini. Have to make more.
    Delicious texture and flavour.YUMMMEEEE

  2. Vicki
    July 14, 2011 at 10:13 am #

    Father-in-law says, “Oooooh boutique, savoury, magnifique!”

  3. Karen
    October 9, 2011 at 8:24 pm #

    Just had this for dinner and it was YUMMY!!!!!!! My hubby reckons this is the best Risotto I’ve ever made… thanks vixens xx

  4. Jane
    February 25, 2014 at 3:38 pm #

    Yum, this was so delicious! I didn’t have any spinach so added a bunch of chives in with the onion and garlic, and only used 50g wine, was plenty. Will definitely be my go to risotto recipe!

  5. Megan
    May 5, 2015 at 4:55 pm #

    This was delicious… loved the roasted elements and so easy. I’ll be definitely making this again. Thanks for sharing.

  6. lisa
    June 12, 2015 at 3:56 pm #

    hi …how long do you saute the roie and wine for ?

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  1. Stuffed Capsicum’s « ThermoVixens - September 30, 2011

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