Pumpkin Risotto with Chorizo and Chestnuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 liter chicken broth or vegetable broth
- 1 large onion (s), diced
- 2 clove (s) garlic, chopped
- 400 g risotto
- 400 ml white wine
- 120 g parmesan, freshly rated
- 1 large pumpkin (se), (Hokkaido)
- 1 teaspoon, leveled coriander, ground
- 2 small chilli pepper (s), red, finely chopped
- sea-salt
- Pepper, freshly ground
- olive oil
- 70 g butter
- 400 g sausae, Spanish (chorizo), diced
- 150 g chestnut (s), frozen (or fresh)
- 1 bunch sage
- 2 tablespoon mascarpone
Print Recipe
Pin Recipe Instructions
- Spread the frozen chestnuts on a baking sheet and defrost in the oven, then remove and preheat the oven to 190 °. Wash the pumpkin, cut in half and scrape out the seeds with a spoon. Cut the pumpkin halves into thin slices. Mix approx. 100 ml of olive oil with coriander, chilli, salt and pepper in a deep plate, turn the pumpkin pieces one by one and then place them close together on a baking sheet lined with baking paper and bake for 30 minutes.
- In the meantime, roast the chorizo cubes in a pan without fat until crispy (you lose a lot of fat in the process), then place in a sieve so that more fat drips off. Cut the sage into fine strips. Mix the chorizo, chestnuts and sage with about 1 tablespoon of olive oil, salt and pepper and pour over the pumpkin wedges, bake everything in the oven for another 10 minutes. Take the baking sheet out of the oven and roughly chop the mixture. It already tastes great!
- Fry the onions and garlic in a large saucepan for about 3 minutes. Then add the rice and stir-fry until translucent. Deglaze with the wine and simmer over low to medium heat, stirring, until the rice has absorbed the wine. Now add a ladle of broth and stir again until the rice has soaked up the liquid. Gradually add enough broth, while stirring, until the rice is ready - it should be done but still have a bit of bite. This takes at least 15 minutes (from then on try again and again!).
- Now gradually stir the chopped pumpkin mixture, parmesan, butter and mascarpone into the risotto. If it looks too dry, add a little more stock or hot water. It shouldn`t be firm, but also not too soupy, but rather flow a little. Remove the pot from the heat, cover and let rest for 5 minutes, then serve and enjoy!
- A green salad goes well with it.
Also Like
The perfect risotto with chestnuts recipe with a picture and simple step-by-step instructions. More...
Risotto with Mushrooms and Chestnuts
The perfect risotto with mushrooms and chestnuts recipe with a picture and simple step-by-step instructions. More...
The perfect risotto with pumpkin recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin risotto recipe with a picture and simple step-by-step instructions. More...
Vegetable Risotto with Dates and Chestnuts
The perfect vegetable risotto with dates and chestnuts recipe with a picture and simple step-by-step instructions. More...
Quick Wholegrain Chestnut Risotto
The perfect quick wholegrain chestnut risotto recipe with a picture and simple step-by-step instructions. More...
The perfect chestnut pumpkin soup recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin and chestnut pan recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin and chestnut soup recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin – chestnuts – pasta recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin soup with chestnuts recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin stew with chestnuts recipe with a picture and simple step-by-step instructions. More...
Ciperines Chestnut Risotto with Herbs and Mushrooms
The perfect ciperines chestnut risotto with herbs and mushrooms recipe with a picture and simple step-by-step instructions. More...
Lazy, simple and unspoiled pumpkin risotto can be a side dish, porridge, or a complete lean dish for you. 🙂 Very tasty! Ingredients Pumpkin Rice – 1 cup Garlic – 0.5 heads Olive oil – about 3 tbsp Butter (optional) – about 20 g Cheese (preferably Parmesa...
The perfect autumn pumpkin risotto recipe with a picture and simple step-by-step instructions. More...
Risotto with Pumpkin and Bacon
The delicate, almost creamy texture of risotto with bacon and pumpkin puree makes this dish not an ordinary side dish, but an independent dish with amazing taste. Cook the broth, bake the pumpkin, fry the onion with bacon and rice, then simmer it all in t...
Risotto with Pumpkin and Gruyere
Making real Italian risotto is a whole art. But we know the secret of how to make this dish delicious – you need to choose the right cheese. Saturated and spicy. Cook: 1 hour Servings: 2 Ingredients 200 g rice for risotto 150 g pumpkin 150 g Gruyere AOP 1...
Risotto With Pumpkin and Mushrooms
Fans of Italian cuisine are probably familiar with such a dish as risotto. This risotto is characterized by a creamy structure and a certain fluidity. Today we will prepare our Italian dish with pumpkin and mushrooms. Serving: 2 Ingredients Pumpkin – 200 ...
Risotto with Pumpkin and Sausage
The perfect risotto with pumpkin and sausage recipe with a picture and simple step-by-step instructions. More...
The perfect risotto with yellow pumpkin recipe with a picture and simple step-by-step instructions. More...
Comments for "Pumpkin Risotto with Chorizo and Chestnuts"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|