Pumpkin and chorizo risotto
Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides. Note
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Cooking tools:
- Oven
- Saucepan
- Baking sheet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Skillet
- Spatula
- Plate
Ingredients
- 1 1/2 litres (6 cups) chicken stock
- 500 grams butternut pumpkin, cut into 2cm pieces
- 1 tablespoon olive oil
- 2 smoked chorizo (340g), halved lengthways
- 10 grams butter
- 1 brown onion (80g), chopped finely
- 1 clove garlic, crushed
- 1 1/2 cup (300g) arborio rice
- 1 teaspoon ground cumin
- 1/2 cup (40g) finely grated parmesan cheese
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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