Pumpkin, Leek, Chorizo & Prawn Risotto
Prep time
Cook time
Total time
This risotto is absolutely delicious, full of flavour and seasonal veggies for winter. I made this with chorizo and prawn but you could use chicken instead so just swap out the prawn and chorizo and replace with chicken and cook it all in the same pan. Add the chicken where the instructions say to add the chorizo.
Author: Wick Nixon
Serves: 5 Serves
Ingredients
- ½ butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 2 T olive oil
- 1 leek, washed, dried, thinly sliced
- 2 garlic cloves, finely chopped
- 2 chorizo, 1 cm sliced
- 1 ½ c Arborio rice
- 4-5 c chicken stock
- ½ c finely chopped parsley, or other herbs
- juice and rind of one lemon
- rocket leaves
- a good grinding of salt and pepper
Prawns
- 250gm prawns, shelled and drained on paper towels to absorb as much moisture as possible
- 1 T butter
- a good grinding of salt and pepper
To serve
- ½ c parmesan, grated
- finely shredded fresh parsley, extra, to serve
Instructions
- To make the risotto, preheat the oven to 200°C. Line a baking tray with non-stick baking paper or a baking sheet. Arrange the pumpkin on the tray and drizzle with some oil and season with salt and pepper. Bake in oven for 20 minutes or until tender, turning half way through.
- Meanwhile, heat 2 T oil in a heavy based fry pan over a medium heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until soft. Add the chorizo and cook, stirring, for 3-4 minutes or until browned slightly. Add the rice and stir to combine. Add 1 ½ c of stock and bring to the boil, stirring regularly. Turn down to simmer and as the stock evaporates, add more stock, stirring frequently until the rice is tender and cooked through, this will take 30-40 minutes.
- minutes before it’s ready, heat the butter in a wok or fry pan over a high heat, add the prawns and stir fry for 2-3 minutes or until cooked through, season with salt and pepper. Stir into the risotto (omit this step if you're using chicken), along with the pumpkin and lemon rind.
- Just before serving stir through the rocket leaves.
- Serve with extra parsley on top and parmesan cheese.
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
If you've enjoyed this recipe because it's gluten-free and you're after more direction with transitioning to being gluten-free, grab my FREESwap & Stock – Your MUST HAVE Gluten-Free Pantry Guide which includes a ‘Swap Out' Guide for Common Ingredients' & 'Stock Your Pantry for Gluten-Free Success' checklist - check out all the details HERE.
Have just put this in the oven and couldn’t see when you put the pumpkin and lemon rind in?
My sincere apology for omitting those ingredients. I’ve just updated the recipe, but I’m sure you worked it out but appreciate the heads up. I hope you enjoyed it.