roast pumpkin, leek & chorizo risotto

roast pumpkin, leek & chorizo risotto

Print Recipe
roast pumpkin, leek & chorizo risotto
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Place pumpkin, 1 tablespoon olive oil and sea salt onto the prepared tray. Toss to combine before roasting for 30 minutes, until golden.
  3. Add remaining olive oil and butter to an ovenproof dish and once melted add garlic, leek and chorizo. Sauté for 5 minutes.
  4. Add rice to the dish and stir to combine. Add broth and cover the dish tightly. Transfer to the oven and bake for 40 minutes at which time the broth will be absorbed and rice cooked.
  5. Remove the pumpkin from the oven. Together with the spinach, gently toss through the risotto before serving. Season as required and serve with a small knob of butter and grated parmesan.
  6. Note: The kids really wanted chicken so we cut up 500g chicken. Before cooking the garlic, leek and chorizo simply cook the chicken in the same oven proof dish. Once cooked, set aside in a warm place until the risotto is cooked. Once cooked, simply return the chicken and it's juices to the pan and stir through.

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