Pumpkin and Chorizo Risotto

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 2pcs chorizo sausages
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 10g umami seasoning
• 50g baby spinach leaves
• 750ml (3 cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin, then coarsely grate. Thinly slice the chorizo. Crumble the stock cubes into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.
2. Step 2 — Cook chorizo
   Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until golden. Remove the chorizo from the pan, reserving the pan.
3. Step 3 — Cook pumpkin
   Heat 1 tbs olive oil in the reserved pan over medium-high heat. Cook the pumpkin, stirring, for 5 mins or until softened.
4. Step 4 — Add rice
   Add the rice and umami seasoning to the pumpkin and cook, stirring, for 1 min or until the grains are well coated. Stir in the stock and bring to the boil. Reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Add the spinach and stir to combine. Remove the pan from the heat and stand, covered, for 5 mins.
5. Step 5 — Serve up
   Add the chorizo and any juices to the risotto and stir to combine. Taste, then season with salt and pepper. Divide the pumpkin risotto (see Kitchen 101) among bowls and enjoy!
6. Step 6 — Kitchen hack
   Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, add a little boiling water to loosen the risotto.

Allergens

Sulfit