Ingredients
- 100g parmesan cheese
- 1 onion
- 2 cloves of Garlic
- 100g semi-sundried tomato
- 30g oil
- 400g pumpkin cubed
- Maple Syrup
- 350g Arborio rice
- 120g white wine
- 950g water
- 2 Tbspn TM vegetable stock
- Handful or 2 of pine nuts (lightly roasted first if desired)
- Handful of baby spinach
Method
Cut pumpkin into cubes and drizzle with maple syrup. Place in hot oven for 20 minutes or so (unitl just cooked)
Place spinach in the ThermoServer and set aside
Grate parmesan 10 sec speed 9, set aside in a small bowl
Place onion and garlic, chop 5 sec speed 7
Add oil and cook 3 min 100C speed 1
Add semi-dried tomato, Speed 7 for 5 seconds.
Add wine, rice. Cook 2 min 100C, reverse, speed 1
Add water, half the pumpkin, half the pine nuts and stock concentrate. Cook 16 min, 100C, reverse speed 1
Pour risotto on top of baby spinach in ThermoServer, add the remaining pumpkin and pine nuts, gently stir and leave to stand for few minutes.
Sprinkle with Parmesan as serving.
I love the sweetness in this risotto - the maple syrup is just a 'great' touch!
