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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
Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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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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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