Pumpkin risotto with chorizo ​​and chestnuts

Ingredients for 6 servings:

• 1 liter chicken broth or vegetable broth
• 1 large onion(s), diced
• 2 garlic cloves, chopped
• 400g risotto
• 400 ml white wine
• 120 g Parmesan, freshly grated
• 1 large pumpkin(s) (Hokkaido)
• 1 tsp, sautéed coriander, ground
• 2 small red chili peppers, finely chopped
• Sea salt
• Pepper, freshly ground
• olive oil
• 70 g butter
• 400 g sausage, Spanish (chorizo), diced
• 150 g chestnuts, frozen (or fresh)
• 1 bunch of sage
• 2 tbsp mascarpone

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the effort is worth it!

Spread the frozen chestnuts on a baking sheet and thaw in the oven, then remove and preheat the oven to 190°C. Wash the pumpkin, halve it, and scoop out the seeds with a spoon. Cut the pumpkin halves into thin slices. In a deep dish, mix about 100 ml of olive oil with the coriander, chili, salt, and pepper. Toss the pumpkin pieces one by one in the olive oil. Place them tightly together on a baking sheet lined with baking paper and bake for 30 minutes. Meanwhile, fry the chorizo ​​cubes in a dry pan until crispy (they will lose a lot of fat this way), then place them in a sieve to drain off more fat. Finely slice the sage. Mix the chorizo, chestnuts, and sage with about 1 tablespoon of olive oil, salt, and pepper, then pour over the pumpkin wedges. Return to the oven and bake for another 10 minutes. Remove the baking sheet from the oven and roughly chop the mixture. It already tastes great! In a large pot, fry the onions and garlic for about 3 minutes. Then add the rice and fry until translucent, stirring. Deglaze with the wine and simmer over low to medium heat, stirring until the rice has absorbed the wine. Now add a ladle of stock and stir again until the rice has absorbed the liquid. Gradually add enough stock while stirring until the rice is cooked through – it should be cooked but still have a bit of bite. This will take at least 15 minutes (after that, taste it every now and then!). Now gradually stir the chopped pumpkin mixture, Parmesan, butter, and mascarpone into the risotto. If it seems too dry, add a little more stock or hot water. It should not be thick, but also not too soupy; it should run slightly. Remove the pot from the heat, cover, and let stand for 5 minutes, then serve and enjoy! Serve with a green salad.