Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

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Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

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Bon appétit!

This is a great combination, even my non pumpkin eating little one ate it with gusto. I don’t think she could resist the crispy chorizo bits stirred through. The pumpkin gives the risotto such a delicious texture and adds a nice bit of colour to your table.

Pumpkin & chorizo risotto
Serves 2 adults and 2 kids

You’ll need:

1/4 jap pumpkin, peeled and grated
50g unsalted butter
400ml chicken stock
1 tbs olive oil
1/2 brown onion, finely chopped
2 cloves garlic, finely chopped
1 cup carnoroli* or arborio rice
100ml dry white wine (I used a pinot gris)
1 chorizo sausage, halved and sliced
1/2 cup grated good quality parmesan + extra to serve
1 tbs Italian parsley, chopped

*carnoroli rice is available from most gourmet food stores, it holds it’s shape when cooked and is less likely to go gluggy.

  1. Melt the butter in a medium saucepan and add the grated pumpkin, stir and put the lid on the saucepan. Cook on a gentle heat for 8 minutes or until soft. Puree and put aside.
  2. Heat the olive oil in a deep saucepan and saute the onion & garlic for a few minutes on a gentle heat or until soft. Meanwhile heat the chicken stock and bring to the boil in a small saucepan.
  3. Add the rice and stir for a minute or so. Pour in the wine and stir until reduced into the rice.
  4. Add the chicken stock in one go if using carnoroli rice and bring to a simmer, you won’t need to stir during the cooking process. If you are using arborio it’s best to add stock a ladle at a time and stirring constantly until each ladle is absorbed (another benefit of using carnoroli).
  5. Meanwhile, pan fry the chorizo pieces until golden and crisp. Drain on a paper towel.
  6. In approximately 15 minutes, stir in the pumpkin puree.
  7. Lastly, stir in the cheese and chorizo. You should have the perfect consistency.
  8. Serve with more cheese and some chopped Italian leaf parsley.

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