Chorizo and Saffron Risotto with Roasted Pumpkin and Walnuts

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Heat first measure of stock and saffron in a small pot on medium-high heat, until warm. Turn off heat and set aside. While stock heats, toss pumpkin with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15 minutes, until tender and caramelised.
3. Heat a drizzle of oil in a medium pot (with a lid) on medium-high heat. Cook chorizo for 1–2 minutes each side, until golden and crispy. Remove chorizo from pot and set aside, keeping any chorizo oil in pot.
4. Reduce heat to medium. Add butter and leek to chorizo oil. Cook for 2–3 minutes, until soft, stirring regularly. Add rice and salt and cook for 1 minute, stirring constantly. Add wine/second measure of stock and cook until liquid is nearly absorbed, about 1 minute.
5. Add warmed saffron stock to rice and stir well. Reduce heat to low, cover and cook for about 15 minutes, stirring occasionally, until rice is just tender.
6. Remove lid, stir through spinach and cook for about 5 minutes, until rice is tender and all excess liquid has been absorbed. Stir through sour cream, roasted pumpkin and chorizo. Season with salt and pepper and stir through lemon juice to taste.
7. Spoon chorizo and saffron risotto into a bowl and top with a sprinkle of walnuts and pumpkin seeds. Serve lemon wedges on the side, to squeeze over just before eating.