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Baked pumpkin & chorizo risotto
Baked pumpkin & chorizo risotto
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Prep Time:
Cook Time:
Unverified recipe from a community member.
Ingredients:
  • 3 chorizo, sliced 1/2cm thick
  • 1 medium red onion, chopped
  • 1 clove garlic, finely sliced
  • 1/2 tsp dried thyme
  • 250.00 gm arborio rice
  • 750ml pumpkin, cooked
  • 250ml chicken style liquid stock, warmed
  • 2 handfuls baby spinach leaves
  • 82.50 ml grated parmesan
  • Extra shaved parmesan, to serve
Instructions:
  • Preheat your oven to 180C, then mix the cooked mashed pumpkin with the warm stock.
  • In a flameproof casserole or large saucepan over medium heat, cook chorizo slices until crispy and they release their flavorful oils.
  • Take the chorizo out of the pan and set it aside to keep it warm.
  • Remove all but 1 tbsp of oil from the pan, then add the onion, garlic, and thyme. Sauté gently until the onion begins to soften without browning.
  • Stir in the arborio rice to coat it with the flavorful onion and oil mixture, cooking for a minute while stirring continuously.
  • Incorporate 1 cup of the warm pumpkin stock blend and stir until fully absorbed.
  • Pour in the remaining liquid and stir continuously for 1 minute.
  • Place the casserole in the preheated oven and bake for 30 minutes with the lid on.
  • Take out of the oven and gently mix in chorizo slices, baby spinach, and parmesan. Cover with the lid and let it rest for 5-10 minutes.
  • Garnish with additional shaved parmesan before serving.

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