This butternut pumpkin (squash), mushroom and peas risotto was delightfully comforting for lunch today. Good thing because John went to write his dad’s doctor appointment on my white board (also called Maureen’s brain) and he said, “Did you forget we’re going to the Gold Coast tomorrow for a studio lighting course?”
First I argued that I don’t book anything for Thursdays and he asked if the date was right, November 13th. “Ummm, yep. I booked the 13th, not a Thursday.”
“You’re nuts,” he said, “Are we still going?”
Yes! So then he began to tell me all the things I needed to get ready and I wasn’t listening. I had already arranged something for Thursday afternoon and had to cancel that or cancel the class. I hate having to do that.
All is well, we’re off to the class and John ate nearly that entire bowl of risotto. He left enough for Charlie who pulled out the pumpkin pieces and left them on the floor. He’s not happy that he’s staying home.
This risotto is super easy in a Thermomix but the traditional method would probably be more authentic. I sauteed the onion in a skillet rather than in the Thermomix purely for personal reasons. I like little cubes of onion and the chopper makes them too fine for me.
First I roasted the butternut and set it aside. To start the risotto I put the onion and crushed garlic in the machine and let it go around for a minute or so and then added the rice and the wine and then the stock. Then I waited 16 minutes. During this 16 minutes I sauteed the mushrooms and took them off the heat and dumped in a cup of frozen peas. I went outside and snipped 2 tablespoons of chives too.
When the buzzer went off I realised I hadn’t grated the parmesan so I took one jug off and put my spare one on and whizzed the parmesan and added it to the risotto and then stirred in the veggies. Perfect lunch.
- 400 grams butternut pumpkin/squash cut in bite-sized pieces
- 1 litre chicken stock
- 2 tablespoons butter
- 1 onion finely chopped (or use the thermo to do it)
- 1 clove garlic, crushed
- 300 grams carnaroli rice
- 100 mls white wine
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 40 grams (1/3 cup) Parmesan cheese, grated
- 2 tablespoons chopped chives
- Pre-heat oven to 180C/350F
- Place butternut on baking sheet, drizzle with olive oil, spread into a single layer and sprinkle with sea salt. Bake in the oven for about 30 minutes or until the edges of the butternut start to caramelize and turn brown.
- In a skillet (or thermomix if you prefer) saute the onion until soft then place it in the Thermomix
- Add the garlic and the butter and saute on 100 at speed 1 for 2 minutes.
- insert the butterfly and add the rice and the wine and cook on 100 speed 1 reverse for 2 minutes.
- Add the stock, temperature 100, speed 1 reverse for 16 minutes.
- While the risotto is cooking saute the mushrooms in oil and once they've released their juices, toss in the frozen peas to thaw while the risotto cooks.
- When the risotto is finished, stir in the Parmesan cheese, and the vegetables and chives. Ttaste for seasoning. Sometimes chicken stock can be salty so don't add salt until you taste.
- Serve with some extra Parmesan cheese on the side
Serves 4? NO. Serves 1. Me. It sounds divine…
You and I think alike!
It had way to much liquid in it.
I had to cook it about double the time to reduce the liquid, then it became gluggy.
I then put in frypan to try and dry out the liquid some, was still gluggy though.
Taste was good but maybe need to look at how much stock to put in.
Totally agree Janet, there was way too much liquid. If you want to so this recipe, check another recipe to adjust the amount of broth.
My risotto was too soupy and not that good in the end.
Charlie and Oscar are probably brothers separated at birth… Oscar will carefully remove mushrooms from his food, and leave them on a neat circle around the bowl.
as if making a statement – I do not like mushrooms, please stop including them in my food
Maureen, I almost spilled coffee with the “Maureen’s brain” – priceless!!!!!
When you get my age, Sally, you need an external hard drive 🙂 In my case it’s the white board.
Not sure what you are talking about with this age thing…. I am 54 you know…. (sigh)
I’m still so very intrigued about this thermomix. How clever to make risotto in it, it looks absolutely delicious.
Wow it is so colourful and looks gorgeous
This recipe is for me because I have Thermomix and I never make risotto with ! I will try it !
There’s nothing more comforting than a bowl of warm risotto – this looks mouth watering!
Oh Maureen, this recipe might be the first one I’ll try for Matt and the family when I get my Thermie delivered. And soon I hope! I’ve been toying with the idea for almost 3 years and when given the opportunity to bid at a silent auction for one with funds going to the Mirabel Foundation, I though this is why I should get one today!
What a gorgeous meal! I only eat peas in dishes like this risotto! Little pops of sweetness. Mmm, mmm!
Mmmm – looks great Maureen – hate it when I get appointments confused!
I keep meaning to get a white board or something similar to write myself notes cause the two calendar system … one in the kitchen and one upstairs in the computer room … isn’t working as well as it should. And the scraps of paper with my shopping list keep getting lost/misplaced.
Sounds like a great risotto.
It sounds delicious!
Your conversation sounded like one we had the other day… I have notes and calendar entries and we still forget things. The risotto would have been wonderful for lunch… Peter and I would have devoured all of it! Yum.
Looks delicious! I have never had this before 🙂
The Gold Coast! MY hometown Chicago? I have to say, that is a delicious looking risotto! Love all the vegetables!
This is my kind of comfort food! Looks wonderful….
Mmmmm, divine! With all the fresh asparagus around at the moment I’ve been making crab & asparagus risotto for a few people…with loads of shaved parmesan & snippets of fresh thyme from the wheelbarrow herb garden out the front. It’s a good thing :))
And I also love your whiteboard brain lol
ciao Roni xx
What a perfect recipe for the season! And the class sounds great! I have a cute little book to write things in-that is if I remember my pen!
This is a beautiful risotto. Love the colors, flavors and textures.
Velva
Hi Maureen, did know you could make a risotto in the thermomix. Pretty cool! Maureen’s brain….love it!
G’day! What a great recipe and photos are mouth watering too!
It’s a good thing my head is still attached these days as would forget and lose that too Maureen!
Cheers! Joanne
Google calendars does it for us — we can sync between phones, computers, whatever so we both know what’s going on. Of course, I need to remember to check the calendar! White board is better in a lot of respects — it’s in your face, which I need.
A perfectly delicious meal. I love the veggies and mushrooms. I have heard so many lovely things about the thermomix and would love to get one. So interesting that you were able to make risotto in one, Have a super weekend. Take care, BAM
it’s pretty much saute the onion and garlic for a couple of minutes, stir around the rice and wine, then put all the stock in and come back in 16 minutes. It’s a lovely meal to have if there are leftover veggies in the fridge. Dinner in 20 minutes.
What a laugh – whiteboard aka brain… I’m the same: these days if I don’t write something down, it’s lost. I’m lost…
And lost in pumpkin and all sorts of squash just now. Love risotto and this combination, Maureen. I don’t have a thermomix but perhaps I could ask Santa, do you think?
I think it’s possible!
I adore rissotto…comforting to make and comforting to eat. I like this having such an abundance of veggies; very healthy and I agree a perfect lunch. I also love your whiteboard schedule 🙂
Mushrooms + peas = my favorite! I’d love to have a big bowl of this.. yum!
I love the combination of mushroom and the butternut squash in risotto. I think the roasting will bring the natural sweetness of the squash to the maximum and goes so well with rice. I haven’t tried with the Thermomix and quite intrigued by it.
This looks divine Maureen and 20 minutes is definitely a win in terms of cooking time! 😀
Certainly is a perfect lunch looks lovely! I would happily have a bowl of this for my lunch and tea!
Love the combination of flavours! It makes the risotto so colourful too 🙂
PS, I have to write everything down too..
Yum yum looks delish. I don’t have a thermomix. In truth I find it a bit scary:)
Not scary at all. I love mine and use it a lot. Maybe not for the whole meal like this but for bits and pieces all the time.
I love risotto, it’s just the best confort food or go to meal. Lovely recipe and I am making this sans thermomix (haven’t got one yet!) Lovely, Bec
http://www.dancingthroughsunday.com.au
YUM. Looks delicious. I like the idea of a white board. But would probably not work for me. I would forget to check it out. Kinda like my calendar book. LOL
FREAKING AWESOME. I love the texture, color, and flavor combinations going on here. Can’t wait to eat this!
It looks so creamy, those thermomixes sure make rice amazing. I am still yet to crumble and buy one. Great recipe.
I do love risotto and i make one with roasted pumpkin and sage and pancetta. This is such a great meal and I’m glad it can be so easily made with a thermomix. Poor Charlie being left behind. My dogs had their best day yesterday – I took them out with me every time I left the house. I hope the studio lighting class went well xx
What a win the studio lighting class was. We’d bought two tickets because I want John to start helping me with photography. Until now it’s been a one-man (woman) show but it’s just better when there’s someone there to click the shutter, etc. We arrived on the Gold Coast early so I could shop for a new camera bag. The owner came over, introduced himself and said it was just John and me and what did I want to shoot. He spent 2 1/2 hours on lighting food. I was over the moon happy.
Maureen this dish looks so good and it includes my favorite, mushrooms.
Maureen – I just recently started making risotto – and I cannot wait to try yours! The combo of butternut and mushrooms is making me hungry!
Oh wow Maureen – that risotto looks absolutely divine. We love having risotto in our house and this one is definitely going on my must-make list! Thanks 🙂 xx
Not familiar with a thermomix, so I would be making this the old fashion way. Love the addition of the vegetables after the risotto is made. You’re right – what a great lunch! Hope you had fun at your lighting class.
I don’t think the Thermomix is sold in the US and I can’t imagine why. Traditional method is probably better anyway.
That looks totally amazing. But you went to the course right? I’m curious to find out what you learned… Are you gonna write about it too? Anyway his risotto looks just like the thing I need to make tonight. I have a pumpkin lying around that I could use instead of the butternut!
I too must have a brain I can look at in black and white because dates and days of the week do not always connect in my head like they do on paper — Ha! I like the colorful aspect of your risotto, I would polish off a bowl of it too.
Maureen, I’d love to have that for dinner this evening, but that would mean a quick grocery run. But soon!
Big hit at our house with some very fussy eaters, so thank you! I used porcini mushrooms for the grown ups, fried bacon bits, steamed pumpkin and peas.