Toss the chopped pumpkin in olive oil, sprinkle with some mixed herbs, salt and pepper and spread on a baking tray(This also makes as tasty vegetable dish to serve anytime with other meals!) 250 g Crown Prince Pumpkin, olive oil, 1 tsp mixed herbs, Himalayan Salt, Black Pepper
Place the pumpkin cubes into the oven at 180oC and roast for about 25mins, while you are making the risotto. Give them a toss every 10 mins until they are soft in the middle and crisp at the edges.
Take a deep pan, ideally with a base not bigger than the heat source for even cooking, add some olive oil, the garlic and onion and cook on a medium heat until the onion is translucent
2 cloves garlic, olive oil, 1 onion
Add in the chorizo and let it warm through to allow all the flavours into the pan
200 g chorizo
Add the risotto rice, followed by the spices and coat the rice fully
300 g risotto rice, 1 tsp smoked paprika, 2 tsp paprika, 1 tsp turmeric
Stir the ingredients and let them sweat together for a minute or two before adding in the glass of wine; the wine is optional but adds to the flavour. Stir the risotto until the liquid is absorbed
1 glass white wine
Slowly start to add the hot stock, a ladle at a time and stir until each label is absorbed. Keep going with this process until you’re about ½ way through your stock supply
3 tsp bouillon
Add the grated pumpkin and stir and then continue to slowly add the remaining stock, always stirring until you get the preferred risotto consistency. Note – You might not need all the hot liquid but you might need a little extra. See Top Tip!
150 g Crown Prince pumpkin, 150 g Tractor pumpkin or carrot, 3 tsp bouillon
Test and taste the rice and increase the seasoning if required. Turn the heat source off and pop a lid on your risotto to keep it warm.
Check the pumpkin cubes and if ready remove from the oven and keep warm.
Wilt spinach in a pan with a knob of butter and some grated nutmeg.
400 g baby spinach, 1 pinch ground nutmeg, 1 knob butter
Stir through 30g of parmesan into your risotto. It’s important to add the parmesan at the very end of of cooking.
50 g grated parmesan
To serve, add a spoonful of spinach to the base of each plate or bowl, add a spoonful or two of the creamy risotto.Pop a pile of crispy pumpkin on the top of the risotto and scatter some chopped parsley and the remaining parmesan on the top of each plate.If you have it, drizzle a little balsamic syrup across the top. Serve immediately with a glass of Italian red wine