Broccoli, Pumpkin, and Parmesan Risotto.
Recipe for Bimby. A main course rich in vitamins, easy to make, suitable for all types of diets and various ages.
It can be the ideal solution for unexpected guests or a family lunch.
The most important thing, in any case, is the type of rice, and here I recommend good Carnaroli rice and good broth. For this recipe, I suggest homemade Bimby stock cube.

Thought for you:

Cost: Very inexpensive
Rest time: 2 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

7 oz broccoli
7 oz pumpkin
2 tbsps extra virgin olive oil
1.4 oz onion
1.3 cups Carnaroli rice
2.1 cups water (approximately)
1 tsp salt
1 tsp stock cube
2 tbsps butter
2 oz Parmigiano Reggiano DOP

Broccoli, Pumpkin, and Parmesan Risotto

Tools

1 Rice Cooker

Preparation: Broccoli, Pumpkin, and Parmesan Risotto

Wash and cut the broccoli into florets, place them inside the basket.
Add 700 ml (23.7 oz) of water to the bowl. Place the basket with the broccoli florets inside, cook: 20 min./Varoma/speed 2.
Remove the basket with the broccoli using the spatula, set aside the cooking water.
Cut the pumpkin into cubes.
Dry the bowl and pour the extra virgin olive oil and heat: 2 min./248°F/speed 1
Add the onion and pumpkin cubes, set: to 230°F for 10 min. reverse speed 1
Add the broccoli, and
Blend: 5 sec./speed 4. Gather at the bottom with the spatula.
Pour the rice into the bowl,
Add 500 ml (16.9 oz) of water and the salt, mix well with the spatula to move the rice and cook with the basket instead of the measuring cup: 15 min./212°F/reverse/speed 1.
Let the risotto rest inside the bowl for 1 minute and transfer to a risotto dish. Stir in grated Parmesan and butter, and, if necessary, adjust salt.
Here is the Broccoli, Pumpkin, and Parmesan Risotto, prepared with my Bimby.
Fantastic