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Pumpkin risotto
Creamy pumpkin risotto finished with Parmesan: cooked entirely in the Thermomix, no stirring by hand.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- White rice, raw 320 g
- Pumpkin, raw 400 g cubed
- Fresh onion 60 g
- Extra virgin olive oil 30 g
- Parmesan, hard 40 g
- Fine salt 6 g
- Water 900 g
Steps
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1 Chop the onion. Bimby
5 sec · speed 5
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2 Add the oil and saute. Bimby
3 min · 100 °C · speed 1 · reverse
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3 Add the rice and toast it, without the measuring cup. Bimby
3 min · 100 °C · speed 1 · reverse
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4 Add the pumpkin, water and salt and cook. Bimby
20 min · 100 °C · speed 1 · reverse
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5 Stir in the Parmesan and serve. Bimby
30 sec · speed 2 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 425 kcal | 106 kcal |
| Protein | 10.0 g | 2.5 g |
| Carbohydrate | 71.5 g | 17.9 g |
| Sugars | 3.4 g | 0.8 g |
| Fat | 10.6 g | 2.6 g |
| of which saturates | 2.8 g | 0.7 g |
| Fibre | 0.7 g | 0.2 g |
| Salt | 1.80 g | 0.45 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.