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Pumpkin Risotto with Crispy Chorizo


Things you’ll need:

225g Chorizo sausage, sliced
Olive oil, to fry
1 Onion, peeled and chopped
Large handful fresh sage, chopped
½ Garlic clove, peeled and minced
300g Risotto rice
6 Cups hot vegetable stock
1kg Pumpkin, cooked and mashed
250ml Fresh cream
Salt and freshly ground black pepper, to taste
Parmesan cheese, grated, to serve

Step 1

To your 24cm Capri Lime Green Cast Iron Casserole, add the sliced chorizo and fry over medium heat until the chorizo has crisped, about 5 minutes. Remove chorizo from the pot and set aside until later (keep the oil from the chorizo in the pot).

Step 2

Add a drizzle of olive oil to the pot with the oil from the chorizo and fry the onion and sage over medium heat, about 10 minutes. Add the garlic and fry for a further minute, then add the risotto rice and toast in the pan, about 1 minute.

Step 3

Add the hot stock, about a cup at time, stirring while the rice absorbs it. This will take about 15 minutes for the rice to absorb all the stock. Stir through the mashed pumpkin, fresh cream and season well to taste.

Step 4

Serve with grated Parmesan cheese and topped with the crispy chorizo.


Items used in this recipe

11PC Italiano Pot Set
30cm Lime Green Cast Iron Casserole
2 Plate Induction Cooker