Key info
This recipes uses affordable ingredients to create a delicious family meal that suits a gluten free diet
serves 4
INGREDIENTS
2 lt chicken stock
100 gr of chorizo sausage cut into small cubes
60g butter, diced
3 tbs extra virgin olive oil
1 French shallot, finely chopped
1 small butternut pumpkin, peeled and cut into small cubes
2 cups (350g) arborio or carnaroli rice
½ cup (125ml) dry white wine
1/3 cup (35g) finely grated parmesan, plus extra to serve
A drizzle balsamic vinegar to serve
METHOD
Place stock in a saucepan over high heat and bring to the boil. Reduce heat to very low so stock is barely simmering.
Place the chorizo in a sauté pan with 2 tablespoons of oil and cook over medium-low heat for 2-3 minutes or until crunchy. set aside.
Add 1/2 of the butter and remaining oil to the pan and heat over medium-low heat.
Add onion and cook for 1 minute.
Add rice, stir for 1 minute, then add wine, bring to the boil and to allow the alcohol to evaporate.
Add the pumpkin cubes, then start adding the hot stock a ladleful at a time, stirring occasionally until stock is absorbed before adding the next.
Continue for 15-18 minutes until stock is absorbed and rice is al dente. By that time the pumpkin will be soft. Remove from heat, add remaining butter and cheese, stir well, add a little extra stock and cover with a lid and leave for 2 minutes.
Serve with freshly ground black pepper, crunchy chorizo on top and a drizzle of balsamic vinegar.
hi I’m Sylvia kokai and today I want to
show you how to make a really special
pumpkin and Chito rizotto the trick is
to use really good Chito and to cook it
separately so that you release all those
beautiful oils what I love about it is
the flavor that beautiful warmth of the
Chito combined with the sweetness of the
pumpkin
perfecto
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