Feeding the Funky Bunch: Risotto with Roasted Capsicum & Pumpkin

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This risotto recipe is a family favourite at our place. I like to roast the capsicum and pumpkin separately in the oven which gives a really great flavour to the dish. This risotto is equally as delicious as a vegetarian meal – simply omit the chicken and add an extra 100g of water.

Ingredients

  • 50g parmesan cheese
  • 1/2 leek, roughly chopped
  • 2 sticks of celery, roughly chopped
  • Handful of flat leaf parsley
  • 2 x 20g rice bran oil
  • 150g white wine
  • 350g arborio rice
  • 400g chicken (optional) cubed approx 4cm x 4cm and seasoned with black pepper
  • 1 capsicum (red, yellow and/or orange), sliced 1-2cm wide
  • 1/2 pumpkin, cubed approx 2cm x 2cm
  • 2tbs thermomix vegetable stock concentrate
  • 1000g water
  • pink salt and black pepper
  • 20g butter

Method

(leave MC off for all cooking time)

  1. Pre heat oven to 200C
  2. Place capsicum slices and pumpkin cubes in a bowl, season well with pink salt and cracked black pepper, drizzle with 20g rice bran oil, toss until coated in oil and seasoning, place on a lined tray and roast 20-25min
  3. Place parmesan cheese in TMX and grate 10 sec, Sp 9
  4. Set parmesan aside in a separate bowl
  5. Place leek, celery, parsley and 20g rice bran oil in TMX
  6. Chop 2-3 sec, Sp 6
  7. Saute 4min, 100C, Sp 1
  8. Insert Butterfly
  9. Add rice
  10. Saute 1min, 100C, Rev, Sp Soft 
  11. Add wine
  12. Saute 4min, 100C, Rev, Sp Soft
  13. Add chicken, stock and water, and season well with cracked black pepper
  14. Cook 20min, 100C, Rev, Sp Soft
  15. Pour into ThermoServer and mix through parmesan cheese and butter
  16. Add roasted vegetables and gently mix through
  17. Rest for 10 min in ThermoServer, then serve and enjoy
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3 responses »

  1. Pingback: Little People: Arancini Balls « Hungry Hungry Hippies

    • Hi Brooke, Thanks for your comment. After reading it a few nights ago I cooked the risotto again (I generally cook everything at least 2 or 3 times before I blog it) and followed this recipe to the letter. It turned out perfectly to my tastes. The only things I can think of that may have changed your result is using a different type of rice or not allowing the 10 min resting time at the end of cooking in the thermoserver or similar insulated container. Hopefully it works for you next time round.

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