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