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 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.
- 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.