Have you made risotto before? The first time I made risotto was a few months after I got married because I wanted to make something ‘healthy’ – (my definition of healthy is that there are vegetables!) That first risotto was made on the stove, and involved plenty of stirring, adding stock, more stirring, more stock… 40 minutes slaving over a hot stove isn’t the nicest way to spend an evening, especially when it’s been over 40 degrees!
This recipe, however, no stirring! No adding stock cup by cup! This is one of those recipes that you wish you knew about years ago. Just fry the chorizo, onion and garlic, then whack it all in a tray in the oven and pull it out when it’s done – perfectly cooked, every time. And still ‘healthy’, because, it has pumpkin 😀
My husband Ian made this twice in 3 days and we didn’t get sick of it. I love the spicy taste of the chorizo- it’s a hearty meal that is perfect for lunch the next day too.
Pumpkin and Chorizo Risotto
Serves: 4 large or 6 small servings
- 1/2 onion, finely chopped
- 2 cloves of glaric, minced
- 2 cups Arborio rice
- 4 1/2 cups of chicken stock
- half a butternut pumpkin, diced into 1 inch pieces
- 2 chorizo’s, cut in half length ways, then into circles
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 1/2 cup parmesan cheese
- salt and pepper to taste
- 60 grams of butter
- Preheat oven to 190 degrees C
- Heat chorizo and onion in a pan on medium heat with a little oil. Throw in garlic at last minute, don’t brown, just get the flavours going
- Place rice, onion, garlic, chorizo, pumpkin, oregano and chilli in a large oven proof dish,
- Pour chicken stock over rice, and top up with water if needed to ensure rice and pumpkin is covered. Then cover tightly with foil
- Bake for 1 hour until rice is soft and pumpkin is cooked through (cook for longer if the pumpkin or rice is not cooked)
- Stir through cheese and butter once cooked
Recipe Source: I got this recipe from my friend Elena, who got it off her sister-in-law Nadia.