A delicious pumpkin and chorizo risotto that can be made in under 30 minutes!
You will need:
- 1 pumpkin - peeled, deseeded and cubed
- 1 red onion – peeled and chopped
- 1 tbsp olive oil
- 1 clove of garlic – crushed
- Handful chopped thyme
- 1 cup risotto rice
- 30fl oz (850ml) vegetable stock
- 1 tbsp garlic and herb dairy-free cream cheese
- 2-3 tbsp dairy-free milk
- Salt and pepper to taste
- 5-6 slices chorizo style meat-free sausage
- Roasted pumpkin seeds
Add the pumpkin, red onion and olive oil to a large frying pan and gently fry for around 10 minutes until the pumpkin has started to soften, remembering to stir frequently.
Add the garlic, chopped thyme and risotto rice, and stir to ensure the rice is well coated.
Slowly add the vegetable stock, a little bit at a time, allowing the liquid to be completely absorbed before adding more. Repeat until all of the vegetable stock has been used.
Meanwhile, in a small saucepan, add the meat-free chorizo and fry for 2-3 minutes until it has crisped up, before removing from the heat.
Add the dairy-free ‘cheese’ and dairy-free milk to the risotto, and mix well until the cheese has melted.
Remove from the heat, and serve with the roasted pumpkin seeds and chorizo style sausage