Toggle Nav
Back to Recipes

Chorizo pumpkin risotto

with caramelised onion 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: 3,463kJ (828kcal)
  • Protein: 31g
  • Carbohydate: 65g
  • Sugars: 10g
  • Fat, total:56g
  • Saturated:24g
  • Sodium:1,222mg
  • Contains:Macadamias, Milk
Serving Amount:
Serves 1 person
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, stir and place a lid on the pot. Reduce the heat to low and cook for 15 mins. Add 5g or 1 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 and finely slice half 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:

    Spoon the pumpkin risotto into a bowl 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 pot of shaved parmesan
  • 1 bag of sage
  • 1 pack of rocket
  • 1 red onion
  • 1 pack of diced pumpkin
  • 1 pot of pumpkin stock
  • 1 sachet of arborio rice
  • 1 pack of chorizo grind
  • 1 sachet of toasted macadamias

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured