This is the perfect time of year to share my recipe for roasted pumpkin and chorizo risotto. This is definitely my favourite risotto recipe as it has a delicious smoky flavour from smoked paprika and chorizo. With the sweetness of the roasted mashed pumpkin and fresh herbs it compliments the saltiness of the chorizo. Sprinkled with freshly toasted pumpkin seeds and parmesan cheese risottos don’t get better than this!
And remember pumpkin isn’t just for Halloween. This recipe can be made with butternut squash which is on our supermarket shelves most of the year. This is my go to comfort winter food any time I feel I need warmth, comfort and taste! And the best thing about this recipe for roasted pumpkin and chorizo risotto is it is so easy to make, especially with the help of the thermomix. It also freezes really well. So keep buying your pumpkins and enjoy this amazing autumnal culinary season all year round!
BEST PUMPKIN VARIETY FOR RISOTTO
You can use any pumpkin variety but my all time favourite pumpkin is the crown prince. It has a pale green to grey outer hard skin so when you cut it you don’t expect to see the bright vibrant orange flesh. Once cooked, it has a distinct flavour and texture. It is sweet and dense with a smooth velvety texture. The Crown Prince holds its shape and does not disintegrate when roasted but melts in the mouth when eaten. It certainly lives up to it’s name! You can find this variety from many organic vegetable gardens. If you can’t find it then butternut squash is also delicious as is the red Kuri squash seen in this photo. It is also known as the Hokkaido pumpkin and has a sweet nutty taste.
Tip Of The Day
I would steer clear of the carving pumpkin as it can be very watery when cooked and disintegrates very quickly.
Why You Will Love This Recipe For Roasted Pumpkin and Chorizo Risotto
- Health benefits. Pumpkin is rich in beta carotene which is converted to Vitamin A once digested. The brighter the colour the higher the concentration. It is highly antioxidant, containing nutrients to help build immunity against ill health. Pumpkin is rich in Vitamin C and B1 and is high in dietary fibre, so is excellent for digestion.
- Simple to make. You make the spice mix in the thermomix before roasting the pumpkin. Then you cook the risotto in the thermomix once the pumpkin is roasted. So instead of constantly stirring in a pot to avoid a burnt pan you can put all your trust in your thermomix.
- Full of flavour. I mash half of the roasted pumpkin then mix it in with the risotto. This imparts a smoky pumpkin flavour to the risotto along with the Mediterranean ingredients of smoky paprika, saffron strands and chorizo. The white wine and parmesan intensifies the flavour . Then topped with toasted pumpkin seeds and sage it has all the flavours of autumn.
If you like this then you will love my recipe for Roasted Veggie Buddha Bowl.Print
A comforting recipe for roasted pumpkin and chorizo risotto with all the flavours of autumn
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- Preheat the oven to 180℃/350℉. Prepare the pumpkin by cutting it into quarters, remove the seeds (reserve for roasting) and remove the skin with a sharp knife. Cut into bite sized pieces. Alternatively you can roast a whole small pumpkin see notes.
- Grate the parmesan cheese in the TM bowl 10 seconds, speed 7. Reserve.
- Chop the fresh parsley and sage 5 seconds, speed 5. Reserve.
- Make the spice mix by adding the coriander,cumin seeds and turmeric to the TM bowl. Grind 5 seconds, speed 8 and then toast 2 minutes, 100℃, speed 2.
- Toss the pumpkin in olive oil, season with salt, pepper and the spice mix and roast in the oven for 20 minutes or until cooked through. Reserve half of the diced pumpkin for serving. Add the remaining pumpkin to the TM bowl and mash 5 seconds, speed 5. Reserve and wash the TM bowl.
- Peel the chorizo and cut in half. Add to the TM bowl and chop 5 seconds, speed 3. Reserve in a separate bowl.
- Add the onion and garlic to the TM bowl and chop 5 seconds, speed 5. Add the olive oil, chopped chorizo and sweat 5 minutes,110℃, speed 2.
- Add the paprika, cinnamon and cloves. Stir on a low heat 3 minutes, 50℃, speed 2 to impart the flavours.
- Add the butterfly whisk and the rice and stir 30 seconds, reverse speed spoon to coat with the oil and spices.
- Add the white wine and stock. Bring to the boil 2 minutes,Varoma, reverse speed spoon. Redue the heat and cook 15 minutes, 80℃ reverse speed spoon.
- Add the mashed pumpkin and a little extra stock and cook for another 5 minutes, 80℃, reverse speed spoon. Add the grated parmesan and fresh parsley and sage. Stir 1 minute, reverse speed spoon. Taste and season to your liking.
- Serve on a plate and top with the diced roasted pumpkin, toasted pumpkin seeds and a sprinkling of chopped sage.
If using a whole pumpkin, slice the top off and scoop out as many seeds as you can. Drizzle with olive oil and roast in a preheated oven at 180ºC for 35 minutes or until soft. Scoop out the remaining seeds and the pumpkin flesh and dice. Once the risotto is cooked you can use the empty pumpkin for serving.
Butternut squash may also be used in this recipe.
Instead of buying pumpkin seeds, use the reserved seeds from the pumpkin and roast in the oven for 15 minutes.
- Serving Size: 6
Keywords: Roasted pumpkin and chorizo risotto