Step 1

Preheat oven to 200 degrees celsius.

Step 2

Place the chopped pumpkin onto a baking tray, season with salt and pepper and drizzle with a little olive oil.

Step 3

Bake for 20 minutes or until just tender.

Step 4

Place the pumpkin into the Thermoserver.

Step 5

Meanwhile, place the parmesan cheese into the TM bowl - grate on Speed 10 for 8 seconds.

Step 6

Set aside and rinse/dry the bowl very well.

Step 7

Place the garlic and onion into the TM bowl and chop on speed 5 for 6 seconds.

Step 8

Add 50g olive oil and sauté for 2 minutes, 100 degrees, Speed 1, Reverse (MC off).

Step 9

Add rice and wine and sauté for 2 min, 100 degrees, Speed 1, Reverse.

Step 10

Add chicken and vegetable stock and cook for 18 minutes, 100C, Speed 1, reverse.

Step 11

Pour the risotto over top of the pumpkin.

Step 12

Add in 3/4 of the parmesan cheese and stir.

Step 13

Place the lid onto the Thermoserver and leave for 10 minutes.

Step 14

Stir through the chopped avocado.

Step 15

Serve with the remaining parmesan cheese.