Chicken, bacon, spinach & roasted pumpkin Thermomix risotto

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Pumpkin risotto
Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

Are you looking for the perfect pumpkin Thermomix risotto?

I can’t think of a more warming and homely dish than a good risotto.

These used to be a very occasional treat because, let’s face it, who has got the time to stand over the hob and stir for half an hour! Since Momo The Thermomix joined our family 3 years ago and it does all the hard work for me and makes the perfect risotto every time, we now enjoy them much more often, particularly in the colder months of the year.

This chicken, bacon, spinach & roasted pumpkin Thermomix risotto is a 100% SLIMMING WORLD FRIENDLY THERMOMIX RECIPE. It is an adaptation of this Thermomix recipe. I just adapted a few ingredients out to make it syn free. It’s still packed full of flavours and utterly delicious.

Chicken, bacon, pumpkin, and spinach is one of our favourite family combinations.

I love seasonal eating and love the fact that this particular recipe makes use of a very seasonal vegetable: pumpkin.

I am a child of the 70s and not so long ago, seasonal eating wasn’t a food trend – it was just the way we ate.

Why does it matter? Firstly it’s about flavour. You are very likely to get much better flavours from locally grown strawberries in June, than you are from Mexican ones in February. Nutrition is another factor. The impact on our wallet. It is much cheaper to eat locally grown, in-season fruits and vegetables. Lastly and perhaps most importantly, is the smaller environmental footprint this generates.

So… back to pumpkin. This risotto is autumn in a bowl, with the perfect combination of roasted sweet pumpkin, salty bacon, and juicy chicken.

Delicious, comforting, creamy, colourful and full of good stuff. What more could you wish for? It hugs you from the inside. This is definitely a family winner.

Bon appetit!

And if you’ve enjoyed this recipe… don’t forget to leave a comment below for everyone else to see! There are a few more risotto recipes on this blog for you to enjoy: Greek chicken & spinach; margherita risotto or courgette, smoked salmon and parmesan Thermomix risottos. Head over here for all the recipes.

Ingredients

0/12 Ingredients
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Instructions

0/6 Instructions
  • Turn your oven on to 180C. Place pumpkin chunks in roasting tray, spray a bit of FryLight and roast for 30 minutes.
  • Peel and halve the onion and peel the garlic cloves. Add them, and 30g fresh parsley to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides. Add a few sprays of FryLight and cook for 3 minutes / 100C / speed 1.
  • In the meantime, slice chicken and bacon medallions. Add to the TM bowl and cook for 5 minutes / 100C / reverse speed 1.
  • Add 300g arborio rice, 2 vegetable stock cubes, salt & pepper to taste and 700ml water to the Thermomix bowl. Cook for 15 minutes / 100C / reverse speed 1.
  • Add the roasted pumpkin pieces to the mixing bowl and cook for a further 5 minutes / 100C / reverse speed 1. While the risotto is cooking, add 200g baby leaf spinach gradually.
  • Transfer to a serving bowl and leave to rest for 10 minutes. Fold in the grated parmesan and enjoy.

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