Thursday, April 7, 2011

Thermomix Butternut Squash Risotto

served with cilantro pesto
and Parmigiano shavings
No hours of stirring required!  The Thermomix makes creamy risotto in minutes, perfect for busy allergy families.  I used to make it on occasion, but now we have it whenever we want.  I love my Thermomix!!!!                 

50 g Parmigiano
30 g olive oil
2 shallots and 1-2 garlic cloves
300 g butternut squash, peeled, seeds removed, cut into 3 cm chunks
250 g risotto rice
50 g white wine (optional, you can use water)
500 g stock, or water with stock cube
salt and pepper
30 g butter 

1.Grate the Parmigiano by dropping 2 cm chunks onto the running blades at Speed 8.
2.Add the oil, shallot, garlic and pumpkin or squash and chop 5 to 6 seconds/Speed 5   The pumpkin should be in small pieces, not minced.
3.Cook 8 minutes/100°C/Speed 1.
4. Add the rice and wine and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction. 
5. Add stock or water and stock cube, and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction.
6. Add the 30g butter, parmesan and cook  2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
7. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
8. Add the seasoning to taste, plus more Parmigiano and/or more butter if desired.  Mix and serve immediately.

*Great with side of roasted asparagus wrapped with Spanish ham.

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