Pumpkin & Chorizo Risotto Recipe
Now that it is getting colder again, all I seem to crave is comfort food! So I created another warm and comforting recipe for you guys using some of those lovely fall ingredients. This tasty risotto with roasted pumpkin, crispy chorizo, thyme, and mushrooms is a must-try on cold weather days.
Serves: 2 | Prep Time: 5 mins | Cook Time: 30 mins | Total: 35 mins
Cooking & Kitchen Supplies: oven tray | large skillet
Ingredients for the Risotto
- 200g risotto rice
- 250ml chicken stock
- 500ml water
- Vegetable stock powder (for 500ml stock)
- 1 tbsp butter
- 220g pumpkin cubes (frozen)
- 150g mushrooms
- 125g chorizo
- 1 red onion
- 4 cloves garlic
- 1 tbsp fresh thyme
- 0.5 tsp cayenne pepper
- Extra virgin olive oil
Some pumpkin & squash varieties are available all year round if you know where to look, but they are best and widely available from early fall to winter. If you love pumpkin and squash and would love to add some additional recipes to your repertoire, give these pumpkin & squash recipes a try!
How to Make Risotto with Roasted Pumpkin & Chorizo
- Preheat the oven to 390°F or 200°C.
- Place the diced pumpkin into the oven tray and drizzle them with some olive oil. Then season them with pepper, a little bit of salt, and cayenne pepper, then toss everything together.
- Once the oven is hot, roast the pumpkin for 30 minutes. Flip the cubes over about halfway into the roasting process.
- Finely dice the onion and the garlic. Cut the mushrooms into bite-sized pieces. Firstly cut the chorizo into slices, and then into quarters.
- Combine the chicken stock, water, and stock powder to create one combined stock. Place it in reach so that you can gradually add it to the risotto later on.
- Heat up the skillet with a couple of tablespoons of olive oil. Then add the diced onion, and sauté them until they have become translucent.
- Add the cut mushrooms and the garlic to the pan, and sauté everything together until the mushrooms are done.
- Add the risotto rice to the pan and fry it along with the other ingredients until the rice becomes somewhat translucent. Then add enough stock to just submerge the risotto rice with the stock. Stir the risotto regularly so that it slowly cooks, and absorbs the stock. Gradually add additional stock when needed. The risotto takes about 15 minutes to be fully cooked.
- Add the chorizo to the oven tray, about 8 minutes before the pumpkin is done. Roast the chorizo until it is slightly crispy.
- When the risotto is done, turn off the heat and add some butter to the rice to make it extra creamy. Stir until the butter has fully melted into the risotto.
- Scoop the risotto into deep plates, then place the roasted pumpkin and chorizo bits on top of the rice. Finish off with a drizzle of olive oil. Serve & enjoy!
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