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Chorizo pumpkin risotto

with caramelised onion, sage and macadamias

Ready in around 25 mins

RECIPE FACT:
The first Spanish sausage to be mentioned in the Real Academia de la Lengua (Spain's answer to the Oxford English Dictionary) was chorizo.
Nutritional Info:
  • Energy: 3228kj (772Kcal)
  • Protein: 36g
  • Carbohydrate: 65g
  • sugars: 10g
  • Fat, total: 40g
  • saturated: 18g
  • Sodium: 1452mg
  • Contains: Milk, Macadamias
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE RICE:

    Empty the arborio rice into a pot, add the pumpkin stock then bring up to the boil. Once boiling add the diced pumpkin, mix gently and place a lid on the pot. Reduce the heat to low and cook for 15 mins. Add 10 g or 2 tsp of butter and half of the shaved Parmesan then stir through the rice. Increase the heat to medium-high and cook, stirring often for a further 1-2 mins until thickened. Season to taste with salt and pepper.

  • 2. TO COOK THE CHORIZO GRIND:

    Peel then finely slice the red onion. Remove the sage leaves from their stalks and roughly chop. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chorizo grind, red onion and sage then cook for 4-5 mins until caramelised and a little crispy.

  • TO SERVE:

    Divide the pumpkin risotto between bowls and add the chorizo and onion grind. Top up with rocket and sprinkle over toasted macadamias and remaining shaved Parmesan.

Ingredients In your box:
  • 1 pack of chorizo grind
  • 1 sachet of arborio rice
  • 1 pot of pumpkin stock
  • 1 bag of diced pumpkin
  • 1 pot of shaved Parmesan
  • 1 sachet of toasted macadamias
  • Red onion
  • 1 bag of rocket
  • 1 bag of sage
  • Pantry Staples:
  • Butter

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