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Pumpkin & Cherry Tomato Risotto! Creamy vegetarian risotto, homemade and glorious! Filled with pumpkin, bursting cherry tomatoes, spring onion and fresh basil!

Pumpkin & Cherry Tomato Risotto (Using Magimix Cook Expert)


  • Author: Wholesome Patisserie
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: Serves: 4

Description

Creamy vegetarian risotto, homemade and glorious! Filled with pumpkin, bursting cherry tomatoes, spring onion and fresh basil! 


Scale

Ingredients

  • 1 large (145g) red onion, peeled and quartered
  • 2 stalks (40g) spring onion, trimmed and peeled then cut into 1 inch pieces
  • 2 large cloves garlic, peeled 
  • 40g unsalted butter, roughly chopped
  • 2 Tbsp (30g/ml) extra virgin olive oil
  • 320g (1 1/2 cups) arborio rice 
  • 200ml (3/4 cup) water, cold or room temperature  
  • 650ml (2 1/2 cups) liquid vegetable stock
  • 1 tsp ground turmeric 
  • Salt and pepper, to season 
  • Pumpkin & Tomato Mixture
  • 1 Tbsp (15g/ml) extra virgin olive oil 
  • 450g butternut pumpkin, skin removed and chopped into small cubes, about 2cm x 2cm pieces 
  • 150g (1 1/2 cups) cherry tomatoes, cut in halves 
  • Salt and pepper, to season 
  • 1 small handful fresh basil leaves, roughly chopped 
  • Extra fresh basil leaves and sliced spring onion for serving if desired 

Instructions

  1. Magimix Cook Expert Method
  2. Place onion, spring onion and garlic in the metal bowl. Run the EXPERT programme (without heating) for 10 seconds/speed 13. Use a rubber/silicone spatula to scrape down the sides. 
  3. Add the butter and olive oil. Restart the EXPERT programme for 3 minutes/speed 2A/100ºC. 
  4. Add the rice to the bowl and restart the EXPERT programme for 3 minutes/speed 4/100ºC. After 1 minute, pour the water through the lid opening. Press AUTO and allow it to finish the remaining 2 minutes. Scraping down the sides once done. 
  5. Pour in the vegetable stock, turmeric and season with salt and pepper. 
  6. Secure the lid and restart the EXPERT programme for 20 minutes/speed 2A/100ºC. If necessary, cook for a few more minutes. 
  7. Meanwhile, whilst the risotto is cooking, fry up your pumpkin and tomato! 
  8. Pumpkin & Tomato Mixture
  9. In a large fry pan, add olive oil. 
  10. Add cubed pumpkin and cook over a medium heat, whilst stirring, until pumpkin softens, about 15 minutes. 
  11. Once softened, add halved cherry tomatoes to the pan and season with salt and pepper. Cook until tomatoes begin to soften, about 3-5 minutes. 
  12. Turn off heat. By now, the risotto should be done cooking. 
  13. Remove the lid from the risotto and pour in the pumpkin and tomato mixture along with the chopped basil. Gently mix through with the spatula until well combined. The risotto will be thick and creamy. 
  14. Spoon into serving bowls and top with some extra fresh basil leaves and sliced spring onion if desired. 
  15. Serve and enjoy! 
  16. Store any leftovers in an airtight container, refrigerated, for 1 day.