by Hilarybee
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my 19 recipes »
Hilarybee's Notes:
Expand4 tablespoons unsalted butter Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
1 large yellow onion, diced Ask a question about this ingredient
1 1/2 tablespoon Curry Powder Ask a question about this ingredient
2 cloves of garlic, minced Ask a question about this ingredient
1/2 teaspoon freshly grated Ginger Ask a question about this ingredient
1 teaspoon Fresh Thyme leaves Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
1 15 oz can of pumpkin puree (or homemade!) Ask a question about this ingredient
3-4 cups Vegetable or Chicken stock, homemade preferred Ask a question about this ingredient
In a medium saucepan, head the vegetable stock on medium heat. In a wide pot or dutch oven, heat the olive oil and butter on medium heat. Add the onions, and cook until translucent, about 5 minutes. Add the garlic, ginger, fresh thyme and curry powder. Cook until fragrant, about 1 minute. Add the arborio rice, stirring until the rice absorbs all of the butter and spices.
Ask a question about this stepWhen the rice has turned translucent around the edges and slightly plumped, add the hot stock, half a cup at a time. Stir Constantly until the rice absorbs the stock.
Ask a question about this stepAfter you have added one cup of stock, add the pumpkin puree, along with the stock. Pour in the half cup stock, then add 1/4 cup pumpkin, while stirring constantly. Repeat procedure until the rice is plump and tender. The finished risotto should be thick, creamy, and a deep orange.
Ask a question about this step1 tablespoon Olive Oil Ask a question about this ingredient
1/2 yellow onion, thinly sliced Ask a question about this ingredient
2 Links of Chorizo Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 bunch Kale, stems removed and cut into 1/2 inch ribbons Ask a question about this ingredient
2 cups Squash of your choice, cubed Ask a question about this ingredient
Heat the olive oil in a large skillet on medium heat. Push the chorizo out of the casing into the skillet. Break up the chunks while stirring, until the chorizo is completely cooked, about 4-5 minutes. Remove the chorizo, but leave the oil. Set aside for later.
Ask a question about this stepAdd the yellow onion and cook until translucent. Add the squash cubes and cook for 4-5 minutes. Then add the garlic and cook for a minute more. Add the kale ribbons. Cook for one minute, and then add the stock. Put the lid on the pot, and cook for another 3-4 minutes, until the kale is bright green and the squash is tender. Add back the chorizo.
Ask a question about this stepLadle the risotto onto the plate and then top with the hash. Serve immediately.
Ask a question about this stepCurried Pumpkin Rosotto with Chorizo, Kale and Squash Hash
Hilarybee, this is enchanting! You put the fall harvest together to wake up the tastebuds. Flavors, colors and textures are at play. The hash deserves to come back on its own, too.
Curry powder and chorizo both can vary in heat levels, so I'll be more cautious, and consider serving it with a creamy salad or raita for balance. Prep was time consuming, and it took three stove burners to make -- but clean-up was quick, even without a willing kitchen staff. A fun dish, tasty and healthy, worth making again.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Susan, thanks for making it! Yes, it is definitely a three to four burner dish! I created this recipe for a fall dinner party, and I thought it merited the extra effort.
I'm very glad it was enjoyed! I love squash and kale together. Add a little chorizo and it can't be bad, right? thanks for giving it a try.