Homemade pumpkin risotto

Pumpkin risotto with shaved parmesan and balsamic vinegar using the cuisine companion

There are things that I absolutely love eating, but can be a pain in the neck to cook. I’m not one to stir and wait in from of the stove. I’m more of the set and forget person! Risotto requires patience, and can easily be ruined. It was one of my favourite dish to cook when I was a student, and a good friend recently reminded me of the insane amount of butter I put in. I cooked this dish so many times that I can’t remember this occurence, but apparently, I told her that this was for flavour. Rest assured, though Butter is still one of my best friends, I’ve discovered olive oil and the recipe below doesn’t use butter at all. The creaminess of this pumpkin risotto is given by the pumpkin soup (Ok, the pumpkin soup had a bit of cream, just for luck).

isigny 10.009 beurre demi sel

I love butter, butter’s my best friend :)

Pumpkin is one of my favourite vegetables, and I’ve only discovered how versatile it is very recently. Tefal has an awesome pumpkin soup  recipe in its Cuisine Companion Book. I ended up making a little more than 2 L of it, which is a lot considering that Monsieur has the stomach of a little bird (a single bowl of soup is enough for him, so we tend to avoid all you can eat places). Having been to Dario Milano’s restaurant in Roseberry for a photography lesson, I remembered this awesome pumpkin risotto Dario’s chef had made. It was luscious, delicious, creamy and so good.

Pumpkin Risotto with caramelized balsamic vinegar

Recipe for pumpkin risotto with caramelised balsamic vinegar (for 2 people) inspired by Dario Milano’s restaurant: Milano Torino

Ingredients:

  • 150 g arborio rice
  • 1 shallot or 1/2 onion
  • 1 garlic clove
  • 50 ml Olive oil
  • 50ml White Wine
  • 600 ml pumpkin soup with 1 tbsp chicken stock powder
  • 40g parmesan cheese
  • a dash of caramelised balsamic vinegar

Step 1: peel the shallot (or onion) and clove, cut the shallot in 4 quarters and place  the ultra blade knife. Mix for 15 seconds at speed 11.

Step 2: replace the ultra blade knife with the mixer, add the olive oil and launch the P1 slow cook program for 7 minutes without the stopper

Step 3: When the timer shows 4 mins remaining, add the rice. When there’s 1 min remaining, add the wine, and at the end of the program add the pumpkin soup with 1 tbsp of chicken stock powder. Launch the P3 slow cook program at 95°C for 20 mins without the stopper.

Homemade pumpkin risotto

Step 4: At the end of cooking, top with the caramelized balsamic vinegar and shaved parmesan. Serve immediately!

Mademoiselle was gifted a cuisine companion thanks to Tefal. Opinions remain our own.

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