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
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