Pumpkin and chorizo risotto

  • 1 hr 5 mins cooking
  • Serves 4
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Pumpkin and chorizo risotto
  • 1.5 litre (6 cups) chicken stock
  • 500 gram butternut pumpkin, cut into 2cm pieces
  • 1 tablespoon olive oil
  • 2 smoked chorizo (340g), halved lengthways
  • 10 gram butter
  • 1 brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 1 1/2 cup (300g) arborio rice
  • 1 teaspoon ground cumin
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1/2 cup coarsely chopped fresh flat-leaf parsley


Pumpkin and chorizo risotto
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Bring stock to the boil in medium saucepan. Reduce heat; simmer, covered.
  • 3
    Combine pumpkin with oil on oven tray. Roast, uncovered, about 25 minutes or until tender.
  • 4
    Meanwhile, cook chorizo in heated medium saucepan until browned; slice thinly.
  • 5
    Melt butter in same pan; cook onion and garlic, stirring, until onion softens. Add rice and cumin; stir to coat in onion mixture.
  • 6
    Stir in 1 cup of simmering stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock in 1 cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
  • 7
    Stir in pumpkin, chorizo, cheese and parsley; serve immediately.


Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides.