Creamy Butternut Squash & Scallop Risotto using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Imagine a cozy evening where the aroma of roasted butternut squash wafts through your home, mingling with the creamy tang of fresh goat cheese – bliss, right? This Butternut and Fresh Goat Cheese Risotto is not just a dish; it’s a warm hug in a bowl. Originating from the culinary landscapes of Northern Italy, risotto is known for its creamy texture, achieved through the slow addition of broth, which allows the rice to release its starch. Fun fact: the word 'risotto' comes from 'riso', which means rice in Italian, and this dish has been charming hearts since the late 19th century. So, grab your spoon and dive into the golden goodness that will transport you straight to a rustic Italian kitchen, where every spoonful tells a story of love and comfort.
Ingredients
- 1000 g Butternut squash
- 30 g Olive oil
- 500 g Vegetable broth
- 50 g Shallot
- 200 g Risotto special rice
- 100 g White wine
- 10 g Salt
- 4 g Pepper
- 100 g Fresh goat cheese
- 300 g Scallop
Steps
Butternut Squash Puree
- Peel, deseed, cut into dices, and add 500 g of butternut squash in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 15 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 100 g of vegetable broth in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 8.
- Setaside the preparation content at a bowl.
Risotto
- Wash the food processor bowl.
- Chop, and add 50 g of shallot in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 15 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 200 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 in inverse. Filler cap open
- Transfer the content of the bowl in the preparation content.
- Add 500 g of butternut squash in the food processor bowl.
- Transfer the content of the preparation content in the food processor bowl.
- Add 5 g of salt, 2 g of pepper, 400 g of vegetable broth gradually in the food processor bowl.
- Mix manual: 15:00min / 95°C / Speed 1 in inverse.
- Add 100 g of fresh goat cheese in the food processor bowl.
Scallops
- Melt in the oven.
- Add 5 g of salt with a plate.
- Add 2 g of pepper with the plate.
- Add 300 g of scallop in a pan.
- Pan fry in the oven during 2min and each side.
Final Presentation
- Serve Hot.
- Place 300 g of scallop on a result.
