Pumpkin & Chorizo Risotto

Pumpkin & Chorizo Risotto

By Sarah Dearman
0:10 To Prep
0:15 To Cook
8 Servings
Average Rating
Difficulty Easy

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 of garlic, crushed
  • 1 cup Pumpkin, diced
  • 2 sausages Chorizo, diced
  • 2 1/2 cups aborio rice
  • 1Lt 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)

Step 1

1 - medium/high heat melt butter in pressure cooker and lightly brown the onion for 2 mins

Step 2

2 - add Chorizo brown for 2 mins

Step 3

3 add the Rice, stirring and toast for 1 min

Step 4

4 - pour in the stock, wine and add pumpkin

Step 5

5 - bring to pressure (setting 2) and reduce heat, cook for 8 mins at pressure

Step 6

6 - use quick release method to release pressure and remove lid

Step 7

7 - stir through parmesan cheese and spinach (season to taste)

Step 8

8 - serve and garnish with fresh parsley if desired

Chef's Tips

Use leftovers to make arancini balls

Reviews

Louise

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