Risotto with pumpkin and scallops using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Elevate your dinner game with this delightful risotto featuring pumpkin and scallops, a dish that waltzes elegantly between creamy comfort and gourmet flair. Originating from Northern Italy, risotto is a culinary canvas that can showcase seasonal ingredients, and in this rendition, the vibrant red kuri squash adds a sweet, nutty depth that dances with the tender, buttery scallops. Fun fact: Did you know that the word 'risotto' comes from 'riso,' the Italian word for rice? This dish truly encapsulates the essence of Italian cooking, where simplicity meets sophistication. So, prepare to impress your guests as they savor the rich flavors and velvety texture of this unforgettable meal!
Ingredients
- 50 g Parmesan cheese
- 50 g Orange juice
- 0.5 Tablespoon(s) Salted soy sauce
- 40 g Olive oil
- 300 g Red kuri squash
- 630 g Poultry broth
- 80 g Onion
- 250 g Risotto special rice
- 80 g White wine
- 60 g Fresh liquid cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 2 Tablespoon(s) Olive oil
- 10 Scallops
Steps
- Cut into dices, and add 50 g of parmesan cheese in the food processor bowl.
- Mix chop: 6sec / 0°C / Speed 6.
- Transfer the content of the preparation content in a container.
- Setaside the preparation content.
- Add 50 g of orange juice in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add ½ tablespoon(s) of salted soy sauce, 10 g of olive oil in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the preparation content in the container.
- Setaside the preparation content in the food processor bowl.
- Wash the food processor bowl.
- Cut in pieces, and add 200 g of red kuri squash in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 6.
- Add 630 g of poultry broth in the food processor bowl.
- Cut into dices, and add 100 g of red kuri squash in the cooking basket.
- Mix manual: 13:00min / 100°C / Speed 2.
- Remove the cooking basket using the spatula and keep the diced pumpkin warm.
- Mix manual: 15sec / 0°C / Speed 7.
- Pour it into a saucepan and keep it warm without boiling. Do not rinse the bowl.
- Add 30 g of olive oil in the food processor bowl.
- Cut in four, and add 80 g of onion in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 250 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 80 g of white wine in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add the reserved broth.
- Mix manual: 15:00min / 100°C / Speed 1 in inverse.
- Add 60 g of fresh liquid cream in the food processor bowl.
- Add the grated parmesan cheese to the bowl.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Let it rise for 5 minutes.
- Mix manual: 20sec / 0°C / Speed .
- Divide the risotto into 4 deep plates.
- Add 1 tablespoon(s) of olive oil in a pan.
- Add 1 tablespoon(s) of olive oil in the pan.
- Cut in two, and add 10 scallops in the pan.
- Cook the scallops on high heat for 1 minute on each side, then immediately place them on top of the risotto.
- Add the diced pumpkin, pour over some orange sauce, and serve immediately garnished with chopped chives.
