Recipes from Miele

Pumpkin risotto, amaretti and chèvre


Preparation time: 40 min
Cooking time: 22 min
Makes 4 servings



50g golden shallot, finely diced
2 garlic cloves, crushed
20g butter
1 cup risotto rice
1¾ cups chicken or vegetable stock
120g reserved pumpkin puree, room temperature
100g peeled butternut pumpkin, cut to 1cm dice
20g diced unsalted butter
Salt flakes
Fresh lemon juice

Pumpkin puree

500g peeled butternut pumpkin cut to 2cm dice
25g freshly grated Parmigiano Reggiano
¼ cup extra virgin olive oil
Salt flakes and white pepper


Pumpkin puree

1. Place peeled pumpkin in a perforated steam tray. Steam at 100ºC for 20 minutes or until the pumpkin is soft.
2. Puree while still warm with Parmigiano Reggiano and olive oil and season to taste. Set aside to finish the risotto.

Pumpkin risotto

1. Place golden shallot, garlic and butter in a solid steam tray, season with sea salt flakes and steam at 100ºC for 3 minutes.
2. Add rice, stock, pumpkin puree and diced pumpkin to the solid steam tray. Steam at 100ºC for 18 minutes.
3. When cooked, add butter, then cover and rest for 4 minutes.
4. Stir risotto to combine and emulsify all ingredients. Season to taste with salt flakes, and lemon juice.

To serve

1. Top with a small amount of crushed amaretti, crumbled chèvre, basil leaves and cracked black pepper.


  • A variety of cheese could be used in place of chèvre. eg. gorgonzola, fetta, taleggio.
  • Parsley, watercress or rocket could be substituted if basil is unavailable.
  • Amaretti biscuits are a sweet Italian biscuit flavoured with almond.
  • This recipe results in a wetter al dente risotto. For those that like a creamier style; continue cooking for a further 5-10 minutes.



Steam oven

Miele kitchen

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