Risotto

Preparation 15 mins Cooking 60 mins Serves 6

Ingredients

  • 500g Arborio rice
  • 1 Onion
  • 2 litres Chicken stock
  • 70g Butter
  • 500g Pumpkin (grey or kent, it just needs to be orange on the inside.)
  • 1 Red capsicum
  • 2 Chorizo sausages
  • 1 Good gurgle of White wine
  • 3 Zuccini
  • 150g Feta cheese
  • A good sprinkle of Parmesan (50g)
  • Bunch of Fresh spinach

Cooking Instructions

  1. Chop all veggies and roast in 250ºC oven until golden brown.
  2. Melt butter in large pan. Warm stock in microwave.
  3. Add chopped chorizo into melted butter and fry. Add rice and wine, stirring continuously slowly add hot stock 1 cup at a time stirring continuously. When half of stock has been added, add the roasted veggies. Slowly add the remainder of the stock, stirring continuously.
  4. Add parmesan onto risotto and mix into rice. Cook until rice is al dente. Now add chopped spinach, and stir through serving immediately.
  5. Dress risotto with crumbled feta.
Print this recipe

Foodie Facts

One of the most interesting ways to use our wet herbs and spices is to use them as bases for your own flavour pastes.

Register for updates