Arnold
Lara MRecipe: Saffron, Chorizo and Pumpkin Risotto
August 21st 2006 12:16
Further to my post on saffron, if you’d like to experiment with this expensive spice then try this recipe. And yes, I actually used real saffron in this!
Ingredients:
1 Onion
500 Grams of Pumpkin
1 Pinch of Saffron
½ Cup of Parmesan
350 Grams of Aborio Rice
5 Cubes of Vegetable Stock
2 Chorizo Sausages
Method:
Chop the pumpkin into rough chunks and place in a tray, seasoning with salt and pepper and dousing in olive oil. Place in a preheated oven at 200 degrees Celcius and allow to roast until soft. Meanwhile slice the onion and caramelise it in a fry pan. Add the rice, two vegetable stock cubes and 3 tablespoons of water. Stir consistently until the rice absorbs all the liquid. Add more stock and water and repeat this process until the rice is cooked and sticky. Slice the chorizo into 2cm lengths and fry it in another frying pan simultaneously. Remove the rice from the heat and stir in the cooked chorizo and pumpkin while still warm. Finally stir in the saffron and parmesan cheese and serve.
Ingredients:
1 Onion
500 Grams of Pumpkin
1 Pinch of Saffron
½ Cup of Parmesan
350 Grams of Aborio Rice
5 Cubes of Vegetable Stock
2 Chorizo Sausages
Chop the pumpkin into rough chunks and place in a tray, seasoning with salt and pepper and dousing in olive oil. Place in a preheated oven at 200 degrees Celcius and allow to roast until soft. Meanwhile slice the onion and caramelise it in a fry pan. Add the rice, two vegetable stock cubes and 3 tablespoons of water. Stir consistently until the rice absorbs all the liquid. Add more stock and water and repeat this process until the rice is cooked and sticky. Slice the chorizo into 2cm lengths and fry it in another frying pan simultaneously. Remove the rice from the heat and stir in the cooked chorizo and pumpkin while still warm. Finally stir in the saffron and parmesan cheese and serve.
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