- l large onion, chopped
- 2 celery stalks, finely chopped
- 1 tbsp olive oil
- 50g/1¾oz/3½ tbsp butter
- 2 garlic cloves, finely chopped
- 300g/10½oz/1⅔ cups risotto rice
- about 300ml/10½fl oz/1¼ cups dry white wine
- 1 litre/35fl oz/4⅓ cups hot stock to match recipe
- 50g/1¾oz Parmesan cheese, grated
- sea salt and freshly ground black pepper
450g/1lb pumpkin or squash, skinned, deseeded and cut into small pieces
100–175g/3½–6oz raw chorizo (depending on how strong you like it), finely chopped
2 tbsp finely chopped rosemary leaves
- Bring a large pan of water to the boil, add the pumpkin and cook for 5 minutes, or until just beginning to soften. Drain thoroughly.
- Gently fry the onion and celery in the oil and half the butter until just beginning to soften, then add the garlic and cook for 2 minutes.
- Turn up the heat, add the rice and stir until it becomes opaque. Add the wine and cook for a few minutes to evaporate the alcohol. Add the stock one ladle at a time, stirring to release the starch and give a creamy texture but maintaining grains that are firm to the bite. Take off the heat, stir in the cheese, seasoning and remaining butter. Cover and rest for 20–25 minutes. This stage, mantecare, makes the risotto even more creamy.
- Add the chorizo and cook for 3 minutes before adding the pumpkin pieces. Stir in half the rosemary. Continue with the recipe, gradually adding the stock, one ladle at a time and stirring constantly, for about 15 minutes. Season and add the remaining rosemary and butter and about half the Parmesan. Cover and leave to rest until creamy. Serve with the remaining Parmesan
Preparation time: 15 mins
Serve with a side of garlic bread for an extra treat!