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Pumpkin and Chorizo Risotto
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Pumpkin and Chorizo Risotto

The sweetness from the pumpkin soup with the spicy chorizo and creamy rice is a great combination. Wattie’s Condensed Soups are a clever shortcut for adding great flavour to risottos such as this.

Makes 4
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
420 g can Wattie's Condensed Creamy Pumpkin Soup
1 small onion, finely diced
1 clove garlic, crushed
1 spanish chorizo sausage, chopped
1 cup risotto rice
½ cup dry white wine
1 handful freshly chopped parsley
¼ cup cream (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Heat Wattie's Condensed Creamy Pumpkin Soup with 1 cup of water. Set aside.
Step 2
2. Heat a dash of oil in a saucepan. Add onion, garlic and chorizo and stir fry for 5 minutes over medium heat. Add rice and stir until grains whiten. Pour in wine and reduce by half. Stir in soup and water. Bring to the boil. Reduce heat to low. Cover. Simmer for 15-20 minutes, stirring halfway through cooking until rice is tender. Season to taste. Stir through chopped parsley and cream.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
420 g can Wattie’s Condensed Creamy Pumpkin Soup
1 small onion, finely diced
1 clove garlic, crushed
1 spanish chorizo sausage, chopped
1 cup risotto rice
½ cup dry white wine
1 handful freshly chopped parsley
¼ cup cream (optional)
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