Pumpkin and chorizo risotto

It clearly is the season for pumpkin again! And this pumpkin risotto is super creamy, tasty and perfect for the cold days that lay ahead. I added fresh chorizo on top, but of course you can go vegetarian on this one as well.

Ingredients (4-5 p):

• 200 gram risotto rice • 600 ml vegetable broth • 250 ml white wine • 1 onion, finely chopped • 3 garlic cloves, grated • 3 rosemary twigs • groumd parmigiano • 1 whole pumpkin or butternut squash, diced • olive oil • salt and pepper • fresh or dried chorizo • semi-sundried tomatoes •

1. Pre-heat your oven at 200°C. Prepare your vegetables and broth. Get a large pan and fry the chorizo until it is cooked and releases its oils. Take out of the pan and set aside. Cube the pumpkin (no skin) and coat in olive oil. Grill in the oven for 20 minutes.

2. Get your onions and garlic and sauté in the oil from the chorizo. Don't let them brown, just get them glazy.

3. Add the risotto rice and stir for a few minutes. Stir in the rosemary. No stalks, leaves finely chopped. Add half of the cooked pumpkin and smash the pieces in the pan while stirring.

4. Now start adding the liquids a little bit at a time. Start with the wine, then the broth, wine, broth etc. Keep repeating this until the rice is cooked (al dente). Taste and season with salt and pepper.

5. When the rice has the right consistency and the risotto is nice and creamy, add in a good amount of grated parmigiano. Stir this in as well. Add the remaining (grilled) pumpkin cubes.

Add the chorizo back in, together with the sundried tomatoes and extra parmigiano on top.

Enjoy!