An incredibly easy risotto recipe perfect for easy mid-week dinners. This pumpkin risotto recipe includes a Spanish flavour twist using Chorizo.
Risotto
Ingredients
1.5 litre vegetable stock
1 tbls olive oil
2 tbls butter
1 medium onion, finely chopped
2 cloves garlic, crushed
250g Don Diced Chorizo
2 tbls sage leaves, roughly chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup chives, chopped plus extra for garnish
1/2 cup Parmesan, grated
1/4 cup mascarpone
Salt and pepper to taste
Method
Make the risotto by bringing the stock to a simmer in a small sauce pan. Heat oil and butter in a separate heavy based pot. Add the onion, garlic, chorizo and sage and cook until onion is translucent
Add the rice and cook stirring for 2 minutes or until rice is slightly translucent. Add the wine and cook, stirring, until absorbed
Add a ladleful of the simmering stock and stir constantly until absorbed. Continue adding the stock, stirring constantly, until all is used and rice is tender and creamy yet firm to the bite
Remove from the heat and stir in the chives, Parmesan, mascarpone and seasoning. Mash 1/2 of the roasted pumpkin and gently fold in the pumpkin mash and remaining cubes to the risotto mix
Top with a sprinkle of chives and serve immediately
Roast Pumpkin
Ingredients
400g pumpkin, diced in 3cm cubes
2 tablespoons olive oil
salt & pepper
Method
Place pumpkin on a baking paper lined baking tray. Drizzle with the oil and add the seasoning.
Mix well and place in a pre-heated 200°C oven for 20 minutes or until pumpkin is tender and slightly browned
