Thermomix® Tutorials – Butternut Squash Risotto with MasterChef Reuben

Watch MasterChef Reuben Wong’s live cooking tutorial at Luzerne’s beautiful show gallery where he shows us how to make Butternut Squash Risotto!

Nicknamed ‘The Veggie Guy’, MasterChef Reuben shows us how to utilize every part of the Butternut Squash to create this delectable dish with the Thermomix. From the skin of the squash to the seeds, watch how he transforms this simple ingredient into a gastronomic masterpiece.

See how Reuben plates up his MasterChef worthy dish and uncover insider tricks to make finished dishes pop with appropriate tableware and garnishes that elevate the overall presentation to make dishes always Instagram-worthy.

Here are the recipes:

Butternut Squash Stock


  • 100g red onion
  • 10g garlic (2 cloves)
  • 15g grapeseed oil
  • 1 Vegetable stock powder
  • 400g Butternut squash
  • 700g water
  • 1g salt & more for seasoning to taste


1. Add onion & garlic to thermomix (Turbo 2s)

2. Add butternut squash, roughly chopped, with a pinch of salt and 15g grapeseed oil (Turbo 2s)

3. Set thermomix to 100c / 5 mins / speed 2 reverse

4. Add 1 vegetable stock powder and 700g water

5. Set thermomix to 100c / 10 mins / speed 2 reverse

6. Blend at speed 1-10 / 1 minute till smooth and set aside

Butternut Squash Risotto


  • 600g butternut squash stock (need some extra to finish in a pan)
  • 240g risotto grains such as Carnaroli (creamier) or arborio (softer)
  • 80g chopped butternut squash
  • 40g parmesan cheese (some extras for garnishing)
  • 100g onion
  • 140g white wine (can replace with chicken or dashi broth)
  • 25g butter
  • 25g olive oil
  • Salt to taste if needed


  • Garnishing
  • Lemon zest
  • Grated parmesan cheese
  • Roasted/fried butternut squash skin peels & sage leaves
  • Chives or Microherbs for garnish


1. Add parmesan cheese to thermomix. Set to Turbo for 2s (do this twice)

2. Remove half the amount of cheese and set aside for later

3. Add the onion into the thermomix. Set to Turbo for 2s (do this twice)

4. Scrape down with spatula

5. Add olive oil & butter and set the thermomix to 100c / 2 mins / speed 2 reverse

6. Add the rice and set the thermomix to 100c / 2 mins / speed 1 reverse

7. Add the white wine and set the thermomix to Varoma (120c) / 2 mins / speed 1 reverse

8. Add the pumpkin stock & chopped pumpkin and set the thermomix to 100c / 12 mins / speed 1 reverse

9. Garnish and season to taste

Additional Components:

100g Roasted butternut squash cubes

1 TBSP Roasted butternut seeds

Crispy Sage:

– In a frying pan lightly heat up some oil and fry some sage for garnish

Roasted Pumpkin cubes and seeds

– Chop roasted pumpkin and drizzle with salt and olive oil and roast in the oven at 180c for 20mins

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