Pumpkin and Chorizo Risotto

rice
mains

What you need

  • 600g peeled, diced pumpkin
  • 20 butter
  • 2 chorizo, sliced
  • 8 button mushrooms, finely diced
  • 1 brown onion, diced
  • 3 cloves garlic, crushed
  • 1.5 cups arborio rice
  • 1/4 cup dry white wine
  • 3.5 cups water
  • 2 chicken stock cubes
  • 1/2 cup grated parmesan cheese + extra to serve

How it’s done

Roast pumpkin at 180 degrees for around 30 min until soft

Melt butter in cast iron pot with a lid. Add chorizo and mushroom and stir until chorizo is browned

Add onion and garlic, cook until soft

Add rice and stir for 1-2 min until coated and translucent

Add wine and stir until absorbed suitable to freeze at this stage

Add pumpkin, water and broth. Heat until just shy of a simmer

Cover with lid and place into oven for 20 minutes. Uncover and cook a further 10 minutes or until rice cooked

Add parmesan and stir until pumpkin turns into puree

Serve with extra parmesan, and if desired, crispy sage