Pumpkin, Chorizo & Pea Risotto
Using simple ingredients, this pumpkin, chorizo & pea risotto makes an easy, filling midweek meal.
Product: Thistle Be Good Pumpkin with Toasted Pine Nuts and Roasted Garlic Risotto
Serves: 4
Effort: Easy
Prep time: 10 mins
Cook time: 30 mins
Gluten-free
Ingredients
- 400g pumpkin, chopped into small 1 cm cubes
- 1 onion, finely diced
- 1 tbsp olive oil
- 1 packet of pumpkin risotto
- 400ml chicken stock
- 400ml milk
- 250g chorizo, diced into small pieces
- 1 cup frozen peas
- 2 sprigs of thyme
- Feta for serving
- Salt & pepper
Instructions
- In a large frying pan, heat 1 tbsp of olive oil. Tip in the onion and pumpkin, and fry for 7 minutes on medium heat until the onion is soft and the pumpkin has a little colour.
- Pour in the risotto packet and give everything a good stir for 1 minute.
- Pour in the chicken stock and milk, stir to combine. Submerge your sprigs of thyme into the liquid.
- Cover, bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally. Add a little more stock, a ¼ cup at a time if it is cooking too quickly.
- In the meantime, either in the air fryer or in a frying pan, cook your chorizo pieces until crispy. In the air fryer, cook at 200°C for 5-7 minutes. Check during the cooking process for doneness. In the frying pan, heat ½ tbsp oil and fry for 7-10 minutes, stirring to crisp up all sides.
- Once the risotto is cooked, add the frozen peas, stir through, cover, and leave to stand for 5 minutes.
- To serve, top with crispy chorizo and sprinkle with plenty of feta cheese. Season with salt and pepper to taste. Serve.
Hints and Tips
- To make this risotto less creamy, replace the milk with chicken stock.
- Serve with your favourite veggies or an easy rocket and parmesan salad with balsamic vinegar dressing.
- It could also be served as a side dish for grilled chicken, sausages, or steak!
- Crusty bread never goes astray with dinners like this.
- Store in the fridge for 3 days. Suitable for freezing.
