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

Prep time Cook time 50 mins | Total time 1 hour 5 mins
 
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: 
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
  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, 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 stir through the rocket leaves.
  5. Serve with extra parsley on top and parmesan cheese.