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.