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
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 pinotgris) 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.
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.
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.
Add the rice and stir for a minute or so. Pour in the wine and stir until reduced into the rice.
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).
Meanwhile, pan fry the chorizo pieces until golden and crisp. Drain on a paper towel.
In approximately 15 minutes, stir in the pumpkin puree.
Lastly, stir in the cheese and chorizo. You should have the perfect consistency.
Serve with more cheese and some chopped Italian leaf parsley.