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Pumpkin orange risotto

Rice35 minutes4 people350 calories
1/52/53/54/55/5 (50 votes)
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By Ana Valdes

risotto-pumpkin

To start the week, and fall, I bring you a Pumpkin Risotto with orange, two typically autumn ingredients. It is vegetarian and easy to veganizeYou just have to substitute the Parmesan for brewer's yeast and omit the butter.

I hope you like it. You will tell me. And if you have pumpkin left over, I recommend the savory pumpkin carrot cupcakes… Great.

Pumpkin orange risotto

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A pumpkin and orange risotto, vegetarian and very easy to veganize. Just substitute the Parmesan for brewer's yeast and omit the butter.

  • Ana Valdes
  • Kitchen: vegetarian
  • Recipe type: Rice dishes
  • Calories: 350
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 75 g of Parmesan cheese
  • 300 g pumpkin
  • 120 g spring onion
  • 100 ml of orange juice
  • the zest from the skin of two oranges
  • 1 tablespoon tomato sauce
  • 300 g of rice
  • 100 ml dry white wine
  • 800 ml of hot vegetable broth (or 800 ml of water and a tablet and a half of vegetable broth)
  • 25 ml of aceite oliva
  • 1 teaspoon and a half of salt
  • 50 g butter (optional)

Preparation

  1. We put the cheese in the glass and grate with turbo. We take out and reserve.

  2. We introduce into the glass, cut into large pieces, the pumpkin (I use squash to cook, the ones that are pear-shaped, and I don't peel them, I wash them, chop them and use them as is), the onion, the oil and the Salt. We chop during 5 seconds at speed 5.

  3. Then we sauté for 10 minutes, 100º, spoon speed, left turn.

  4. We add the orange juice and the fried tomato. We program 5 minutes, 100º, spoon speed, left turn.

  5. Add the rice and sauté for 3 minutes, 100º, spoon speed, left turn.

  6. We add the white wine and program 3 minutes, 100º, spoon speed, left turn. Without beaker.

  7. Meanwhile, we are heating the vegetable broth in a saucepan or in the microwave.

  8. When the time is up, add the hot broth and program 14 minutes, Varoma temperature, spoon speed, left turn. With beaker. When there are 4 minutes left, we remove the beaker.

  9. We taste, we recitify the salt, we add the butter and the Parmesan, reserving a little to sprinkle on the plate and we mix carefully with a silicone tongue.

  10. Serve on plates and sprinkle the remaining Parmesan and orange zest on top.

Equivalences with TM21

thermomix equivalences

More information - Salty Pumpkin Carrot Cupcakes


Discover other recipes of: Rice and Pasta, From 1 year to 3 years, Vegetarian

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  1.   Luisa said
    ago 9 years

    I just made it, it is delicious, looking forward to lunchtime to eat !!!! Thank you !!

    Reply to Luisa
    1.    Ana Valdes said
      ago 9 years

      I'm very happy, Luisa. It sure is great. What happens is that both risottos and honeyed rice dishes are better not letting them rest for a long time, that they are consumed as soon as they are done, because if not, the rice continues to absorb broth and lose texture and cooking point. But rich, it sure still is. A kiss, beautiful!

      Reply to Ana Valdés
  2.   sonia said
    ago 8 years

    Ana what kind of rice do you use? Bomba rice? thanks 🙂

    Reply to sonia
    1.    Irene Arcas said
      ago 8 years

      Hi Sonia, you can use arroz bomba or ardorío rice for risottos. 🙂 Thank you!

      Reply to Irene Arcas