Recipes

Pumpkin & Chorizo Risotto

Pumpkin & Chorizo Risotto

The kids love this recipe and I can whip it up after a long day at work, knowing they are getting a healthy meal.
Pumpkin & Chorizo Risotto.

Risotto with a Pumpkin and Chorizo
Risotto with a Pumpkin and Chorizo

Ingredients

  • 1 large onion, finely chopped
  • 1 cloves of garlic, crushed
  • 1 cup Pumpkin, diced
  • 2 sausages Chorizo, diced
  • 2 1/2 cups aborio rice
  • 1Lt Chicken stock, hot
  • 1/3 cup dry white wine
  • 2/3 grated parmesan cheese
  • 1 large handful baby spinach leaves
  • 1 Tbs Butter
  • 2 Tbs Finely chopped fresh parsley (optional)
Tender Risotto with Pumpkin
Tender Risotto with Pumpkin

Step 1

1 – medium/high heat melt butter in pressure cooker and lightly brown the onion for 2 mins

Step 2

2 – add Chorizo brown for 2 mins

Step 3

3 add the Rice, stirring and toast for 1 min

Step 4

4 – pour in the stock, wine and add pumpkin

Step 5

5 – bring to pressure (setting 2) and reduce heat, cook for 8 mins at pressure

Step 6

6 – use quick release method to release pressure and remove lid

Step 7

7 – stir through parmesan cheese and spinach (season to taste)

Step 8

8 – serve and garnish with fresh parsley if desired

Chef’s Tips

Use leftovers to make arancini balls

Pumpkin & Chorizo Risotto on a Black Plate

Pumpkin & Chorizo Risotto

The kids love this recipe and I can whip it up after a long day at work, knowing they are getting a healthy meal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 8

Ingredients
  

  • 1 large onion (finely chopped)
  • 1 cloves garlic (crushed)
  • 1 cup Pumpkin, (diced)
  • 2  sausages Chorizo (diced)
  • 2 1/2 cups aborio rice
  • 1 Lt Chicken stock, hot
  • 1/3 cup dry white wine
  • 2/3 grated parmesan cheese
  • 1 large handful baby spinach leaves
  • 1 Tbs Butter
  • 2 Tbs Finely chopped fresh parsley (optional)

Instructions
 

  • 1 - medium/high heat melt butter in pressure cooker and lightly brown the onion for 2 mins
  • 2 - add Chorizo brown for 2 mins
  • 3 add the Rice, stirring and toast for 1 min
  • 4 - pour in the stock, wine and add pumpkin
  • 5 - bring to pressure (setting 2) and reduce heat, cook for 8 mins at pressure
  • 6 - use quick release method to release pressure and remove lid
  • 7 - stir through parmesan cheese and spinach (season to taste)
  • 8 - serve and garnish with fresh parsley if desired

Notes

Use leftovers to make arancini balls

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