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Pumpkin and Chorizo Risotto
Pumpkin and Chorizo Risotto

Pumpkin and Chorizo Risotto

3 Review(s)
Cook Minutes 30 Min
Prep : 10 minutes Cook: 20 minutes
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The sweetness from the pumpkin soup with the spicy chorizo and creamy rice is a great combition. Wattie’s Condensed Soups are a clever shortcut for adding great flavour to risottos such as this.

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4 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 (optiol)
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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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