Pumpkin, Leek, Chorizo & Prawn Risotto (or Chicken)

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Pumpkin, Leek, Chorizo & Prawn Risotto (or Chicken)

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.
Serves: 5 Serves
  • 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
  • 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
  1. 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.
  2. 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 until cook, stirring frequently until the rice is tender and cooked through, this will take 30-40 minutes.
  3. 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.
  4. Just before serving, season if required and stir through the rocket leaves.
  5. Serve with extra parsley on top and parmesan cheese.
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By | 2021-07-17T18:20:21+12:00 July 13th, 2021|Egg Free, Gluten Free, Mains, Seafood|2 Comments

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.


  1. Raelene Gaffaney July 16, 2021 at 4:34 pm - Reply

    Have just put this in the oven and couldn’t see when you put the pumpkin and lemon rind in?

    • Wicked Wellbeing July 17, 2021 at 6:22 pm - Reply

      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.

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