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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
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

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)

Method
 

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

Notes

Use leftovers to make arancini balls