Miso-Butter Pumpkin Risotto

A creamy Thermomix risotto with roasted pumpkin, white miso and butter, finished with sage and parmesan.

This independent Chef Aly Thermomix recipe pairs sweet pumpkin with savoury white miso and butter for a deeply comforting risotto. The method keeps the rice creamy while leaving the pumpkin in tender, generous pieces.

Ingredients

• 🎃500 g pumpkin, peeled and cut into 2 cm cubes
• 🫒30 g olive oil
• 🧅1 small brown onion, halved
• 🧄2 garlic cloves
• 🧈40 g butter
• 🍚320 g Arborio rice
• 🍷100 g dry white wine
• 💧750 g vegetable stock
• 🥄1 tbsp white miso paste
• 🧀60 g parmesan, finely grated
• 🥄8 fresh sage leaves
• 🫑Black pepper, to serve

Thermomix method

1. Preheat the oven to 200°C. Toss pumpkin with 10 g olive oil, spread on a tray and roast for 20–25 minutes until tender and lightly caramelised.
2. Place onion and garlic in the mixing bowl and chop 5 sec / speed 5. Scrape down, add remaining olive oil and butter, then sauté 3 min / 120°C / speed 1.
3. Add Arborio rice and wine. Cook 2 min / 100°C / Reverse / speed 1, without the measuring cup, allowing the wine to reduce.
4. Add vegetable stock and miso paste. Cook 18 min / 100°C / Reverse / speed 1, with the simmering basket on the lid instead of the measuring cup.
5. Fold through roasted pumpkin, parmesan and sage. Rest 2 min in the bowl, then serve with black pepper and extra parmesan.