Mel's Spinach and Chorizo Risotto

Mel's Spinach and Chorizo Risotto
10 Mins
Prep time
20-30 Mins
Cooking time
Serves 4-6

What you need

  • 700g butternut pumpkin, chopped into 1.5 cm cubes
  • 2 tablespoons olive oil 
  • 1 large onion, finely chopped 
  • 250g chorizo sausage, thinly sliced 
  • 1 clove garlic, crushed 
  • 1 1/2 cups Arborio rice 
  • 5-6 cups boiling chicken stock 
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 60g baby spinach 
  • ¼ cup chopped basil
  • ¼ cup shredded Parmesan cheese
  • Basil leaves, for serving 
  • Shredded Parmesan, extra, for serving

How to make it

  1. PLACE the pumpkin onto a lined tray, drizzle with half the oil and bake in a hot oven 200°C for 20-25 minutes until just tender. 
  2. HEAT the remaining oil in a saucepan and sauté the onion and chorizo for 3 minutes. Add the garlic and rice then stir until rice is translucent in appearance. 
  3. GRADUALLY add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender. 
  4. STIR through the PHILLY then the pumpkin, spinach, basil and Parmesan. Cook for a further 2-3 minutes until heated through. Spoon the risotto into serving bowls. Serve immediately garnished with extra basil and Parmesan.