Dinner
Creamy Pumpkin Risotto
Recipe by deli.cious.cooked
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 butternut pumpkin
- 200g risotto rice
- 400ml chicken stock
- 200ml white wine
- 2 shallots
- 1-2 cloves of garlic
- sea salt
- fresh ground pepper
- nutmeg
- 125g butter
- fresh basil
- freshly grated Parmesan cheese
Utensils
-
Step 1
Cut pumpkin into slices, peel & cut into coarse cubes/fine slices. Put in the Ninja Foodi MAX Multikocher OP500EU for 20 min at 200°C on “Bake”. In the meantime, chop onions finally.
-
Step 2
Put half of the pumpkin pieces in the Foodi 3-in-1 Power Nutri Mixer and puree with about 80g of butter. Set aside remaining pumpkin pieces.
-
Step 3
In the pot of the multicooker, using the saute setting on MED heat, add the remaining butter. Sauté briefly with onions. Add the risotto and fry until translucent. Add the wine. When the wine is completely evaporated, deglaze the stock & warm broth until it is cooked to your preference.
-
Step 4
Stir in puree & pumpkin pieces. Serve with basil & Parmesan.
