Pumpkin & Scallop Risotto using a Thermomix
(4.9)
Preparation time
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Dive into the cozy embrace of fall with this delightful pumpkin risotto, a dish that perfectly marries creamy textures with the earthy sweetness of red kuri squash. Originating from Northern Italy, risotto is a culinary canvas that allows chefs to express seasonal flavors, and this version is no exception! The addition of saffron not only lends a golden hue but also a hint of exotic flair, making each bite a luxurious experience. Fun fact: Did you know that the word 'risotto' comes from the Italian word 'riso,' meaning rice? So, when you savor this dish, you're essentially tasting Italy’s love affair with rice! Garnished with fresh parsley and a generous sprinkle of Parmesan cheese, this risotto is the culinary equivalent of a warm hug on a chilly evening.
Ingredients
- 800 g Butternut squash
- 100 g Onion
- 30 g Olive oil
- 250 g Risotto special rice
- 100 g White wine
- 750 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 2 g Thyme
- 1 Pinch(es) Ground nutmeg
- 150 g Butter
- 50 g Parmesan cheese
Steps
Pumpkin Puree
- Peel, cut into cubes, and add 800 g of butternut squash in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 7.
- Transfer the content of the food processor bowl in a bowl.
Risotto Base
- Wash the food processor bowl.
- Chop, and add 100 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 250 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1 in inverse.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1. Filler cap open
- Add 750 g of vegetable broth, 1 pinch(es) of salt, 1 pinch(es) of pepper, 2 g of thyme, 1 pinch(es) of ground nutmeg in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1 in inverse.
Finalization
- Transfer the content of the bowl in the food processor bowl.
- Add 150 g of butter in the food processor bowl.
- Mix manual: 2:00min / 90°C / Speed 1 in inverse.
- Pan fry the oven with an oil base and each side.
- Add 50 g of parmesan cheese in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 2 in inverse.
- Serve Hot.
