Ingredients
Method
1.Preheat oven to 220°C/200°C fan-forced.
2.Bring stock to the boil in medium saucepan. Reduce heat; simmer, covered.
3.Combine pumpkin with oil on oven tray. Roast, uncovered, about 25 minutes or until tender.
4.Meanwhile, cook chorizo in heated medium saucepan until browned; slice thinly.
5.Melt butter in same pan; cook onion and garlic, stirring, until onion softens. Add rice and cumin; stir to coat in onion mixture.
6.Stir in 1 cup of simmering stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock in 1 cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
7.Stir in pumpkin, chorizo, cheese and parsley; serve immediately.
Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides.
Note
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