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Signature Dish: Pumpkin, Chorizo & Spinach Risotto

Pumpkin, Chorizo & Spinach Risotto recipe

This is a Signature Dish competition entry by Jennie. I love the colours and dose of healthy spinach in this recipe and, having just discovered frozen veg myself, think this is a great idea! – Matt

Inspiration for this recipe stemmed from my mother’s annual ginormous pumpkin crop, harvested in the autumn, they keep us going through the New Year.

I have also recently discovered the delights of frozen veg – it’s cheap, healthy and convenient. All the veg in this recipe can come out of your freezer – even frozen butternut squash is available from Waitrose! I would avoid “chopped” frozen spinach. This variety is available from ASDA and it turns the risotto green without the benefit of mouthfuls of spinach taste. However, ASDA sell a great value TAJ range which do large cubes of frozen garlic.

The recipe has scope for versatility. In late spring and summer it is hard to get hold of pumpkin but imported butternut squash are widely available and don’t be put off, if chorizo isn’t in your local corner shop, you can still make a delicious risotto with bacon.

I hate going food shopping but want to eat healthy, nutritious, balanced meals. The frozen veg, cured meat and long lasting cheese, enables one to stock up on ingredients and then be able to produce an exciting dinner long after the supermarket shop. Go on – have a try!

Serves 4

  • 600g pumpkin or butternut squash
  • A pinch paprika
  • Olive oil
  • 2 garlic cloves – frozen or fresh
  • 1 onion or 150g frozen diced onion
  • 150g chorizo or bacon
  • 300g risotto rice
  • 175ml white wine or cider
  • 400g frozen spinach
  • 100g sun dried tomatoes
  • 1 vegetable stock cube
  • A dash lemon juice
  • A pinch ground black pepper
  • A pinch of coriander – fresh, dried or frozen
  • Feta cheese to serve

If using fresh pumpkin, chop into 2cm cubes, cover lighly with olive oil, spinkle with paprika and roast at 200°C for 40 minutes.

Meanwhile chop and fry the garlic, onion and chorizo, with a little oil in a wok or large pan for 5-10min.

When the onions are starting to colour, add the rice and stir for 2minutes to coat all the grains in oil. Add the wine and continue to stir.

Next add 300ml of boiling water and the stock cube. Stir intermittently to stop the rice from sticking, keeping it at a low simmer. After about 5 minutes add a further 300ml of boiling water, and approximately after 10 minutes add 300ml more. You don’t need to stir continuously just make sure that the rice doesn’t get dry. This allows time to lay the table and tidy up!

Defrost the spinach in the microwave and when the rice is just soft, after about 25minutes, add the spinach, sundried tomatoes, pumpkin, a dash of lemon juice and black pepper to taste. Stir for a further 5 minutes and the transfer to dishes and sprinkle with feta and coriander to serve.

About Jennie

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2 Comments

  1. Hello, I was going to prepare this dish for tonight. But then i realized that after you roast the pumpkin it seems that you never add it to the rest of the recipe.
    Try Reading it againn and please let me know, thanks.

    • Thanks – I’ve now corrected the recipe. Just stir in the pumpkin at the end an it’ll be delicious!

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