In my quest to find interesting things to do with pumpkin, I came up with this chorizo-flavoured pumpkin risotto. Chorizo in a risotto base is something that I've been doing for about 3 years, but I found that the contrast between creamy risotto, smooth pumpkin, and tart lemon works remarkably well in this dish. Serves 4–6 as a main course.
- 1 kg pumpkin
- 2 sticks celery
- 2 medium onions
- 3 cloves garlic
- 100 g unsliced chorizo sausage
- 750 mm hot chicken stock
- 150 mm white wine
- 50 g Parmesan (or similar hard cheese)
- 50 g butter
- 1 lemon
- Parsley
- Olive oil
Preheat the oven to 200 °C (185 °C fan). Dice the pumpkin into 2–3 cm cubes. Spread the cubed pumpkin out on a baking sheet, use a pastry brush to roughly coat them with olive oil, and season generously. Put in the oven to roast for 35–40 min.
Finely chop the onions, celery, garlic and chorizo. In a wide-bottomed, covered pan, gently fry the onions, celery and chorizo in about 2 tbsp of the olive oil until very soft.
Next add the risotto rice and garlic, and fry for further 3 min. Now turn up the heat, and add the white wine to the pan. Keep stirring the risotto and gradually adding the hot stock until the risotto is cooked. It's okay not to use all of the stock; if you find that you need more liquid, just use boiling water.
Remove from the heat and stir in the cheese and butter. Gently stir in the roast pumpkin cubes, and allow the risotto to rest for at least a minute. Serve garnished with lemon wedges and chopped parsley.
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