Yummy Risotto

I made this delicious Risotto for dinner recently.... It was soooo good!

I adapted it from another risotto recipe Mum had

Ingredients

1.5 Litres (6 cups) chicken stock
500g butternut or jap pumpkin cut into 2cm pieces
1 tbsp olive oil
2 smoked chorizo (340g), halved lengthways
10g butter
1 small brown onion, chopped finely
1 clove garlic, crushed
1 1/2 cups arborio rice
1 tsp ground cumin
1/2 cup (40g) finely grated parmesan cheese
handful of baby spinach leaves

- Preheat oven to 220 oC

- Bring stock to boil in medium saucepan. Reduce heat and simmer covered.
- Combine pumpkin with oil on oven tray and roast for about 25 minutes or until tender.
- Meanwhile, cook chorizo in heated pan until browned and slice thinly
- Melt butter in same pan. Cook onion and garlic, stirring, until onion softens.
- Add rice and cumin, stir to coat in onion mixture.
- 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.
- Stir in pumpkin, chorizo, cheese and spinach and serve immediately.

TTFN

LM Thimble