It’s only May but it feels like the middle of winter here in South East Queensland at the moment! Overnight the temperature was nearly below zero and we had an early morning frost – not great news for my garden! I do have some winter veg planted but I was hoping my tomatoes would have a chance to recover after the biblical attack of the King Parrots! So, I have given up on the idea of fresh tomato soup by the fire this year!
One thing we do have plenty of is pumpkins! We usually have a spot across the creek where we grow all kinds of fruit and veg (namely pumpkins, watermelons, rockmelons, cucumber and corn) however, this year the drought meant the plants didn’t do very well and the yield was only small. It was quite disappointing because in previous years the pumpkins have been so beautiful that we have entered them into a few local shows and they won! A nice way for Coop to earn some money for his piggybank.
Anyway, I do have three beautiful pumpkins sitting on my bench just screaming to be cooked and after my realisation I didn’t have a key ingredient for the carrot curry I had intended on cooking, I decided to be a bit inventive with pumpkin instead. I based the following recipe on the risotto recipe in the Thermomix Everyday Cookbook.
Pumpkin and Tumeric Risotto
Add 1 brown onion
2 cloves of garlic
500g pumpkin (cut into pieces)
Put into bowl and chop 3 seconds/ speed 5
Add 30g Olive Oil
3 minutes/ Varoma/ Speed 1
Insert butterfly attachment and add:
350g aborio rice
1TBS grated fresh ginger
2 TBS vege stock paste
1.1 L Water
Cook 15 minutes 100C/Reverse/ Sp 1
Add 1 cup shredded kale
1 cup frozen peas
Cook 3 minutes 100C/Reverse/ Sp 1
Remove butterfly and transfer to thermosever until risotto has thickened.