Mushroom, pumpkin and goat cheese risotto for programmable cooker
restaurant 4 portions
schedule 30 min
Cooking details
This recipe has been tested in a 6L Newlux Programmable Cooker. Remember that you can adjust the quantities, times, and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt300 g. of bomba or carnaroli rice
- task_alt400 g. of assorted mushrooms, cleaned and chopped
- task_alt300 g. of peeled and chopped pumpkin
- task_alt120 ml. of water (to cook the pumpkin)
- task_alt600 ml. of vegetable stock
- task_alt60 ml. of white wine
- task_alt1 onion
- task_alt100 g. medallions of goat log medallions
- task_alt40 g. parmesan cheese (grated)
- task_alt2 tbsp. butter
- task_alt40 g. of extra virgin olive oil
- task_altSalt and pepper
- task_alt2 sprigs of rosemary
step by step recipe
- First, add the water, the pumpkin and a little salt to the pot.
- Put the lid on, close the valve and program the PRESSURE menu, high pressure, 120 ºC, 5 minutes.
- At the end of the program, remove the air by turning the valve. Drain the pumpkin and mash it. Reserve and discard the water.
- Next, peel and chop the onion.
- Add the oil to the pan and set the SOFREÍR menu, 140 ºC, 8 minutes.
- When hot, add the onion and mushrooms. Season with salt and pepper and stir from time to time so that it does not stick and everything cooks evenly.
- Once the program is finished, add the rice, broth, wine and rosemary. We stir.
- Place the lid, close the valve and program the RICE Menu, 160 ºC, medium pressure, 10 minutes.
- At the end of the program, open the lid by turning the valve and add the pumpkin puree, goat cheese, Parmesan cheese and butter.
- Mix until all the ingredients are integrated and enjoy!
Ingredients
- Accessories used: ladle
