Ingredients
Preparation method
Place the parmesan into the mixing bowl and grate for 10 seconds/speed 9. Transfer into a bowl and set aside.
Place 500 ml of water into the mixing bowl. Insert the simmering basket, then weigh the pumpkin into it. Drizzle the pumpkin with olive oil and season with salt and pepper, then cook for 15 min/100°C/speed 1. Remove the simmering basket with the aid of the spatula, transfer the pumpkin into a bowl and set aside. Clean and dry the mixing bowl.
Place the onion into the mixing bowl and chop for 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
Add the bacon and butter and sauté for 5 min/120°C/speed 1.
Add the rice and sauté for 3 min/120°C/⟳/speed 1.
Add the wine and cook for 1 min/100°C/⟳/speed 1.
Add the vegetable stock and salt to taste, then scrape the bottom of the mixing bowl with the spatula to loosen the rice. Cook for 8 min/100°C/⟳/speed 1.
Add the reserved pumpkin and peas and cook for 5 min/100°C/⟳/speed 1, or until the risotto is cooked to your liking.
Leave the risotto to rest for 1 minute in the mixing bowl, then transfer it into a bowl. Add the reserved grated parmesan and gently combine with the spatula. Garnish with extra parmesan before serving.
