Pumpkin, Chorizo and Gorgonzola Risotto

I have always loved Halloween. When I was younger, there was a certain satisfaction to putting on a bin bag and knocking on your grumpy neighbours doors to request that they empty their larders into your out-stretched hands. What is not to love about copious amounts of free sweets and chocolate? Things only got better once I was old enough to experiment with drastic make-up choices- I truly believe that a killer-clown look should be on trend all year. Halloween and I did fall out a little around the time of stomach-churning-gore films and bunny costumes, but now I feel as though we are back on track: wine, pumpkin carving, a classic horror film on in the background and a spook-tacular meal.

Whatever your plans, blue cheese and pumpkin is a flavour combination to die for. So, trick or treat yourself to this boo-tiful dish.

If you want to make this veggie: replace the chorizo with a teaspoon of smoked paprika; replace the chicken stock with vegetable stock; and swap the chicken for double the amount of pumpkin.

Ingredients: Risotto

• 350g peeled, cubed, de-seeded 1.5cm pumpkin

• 1 small white onion, diced

• 100g chorizo

• 3 garlic cloves

• 2 chicken breasts

• 20g butter

• 200g risotto rice

• 2tsp cumin

• 1l chicken stock

• Large splash white wine

• 50g grated parmesan

• Toasted pine nuts

• Gorgonzola

• Coriander

Ingredients: Salad

• Bag of rocket

• Half a squeezed lemon

• Grated parmesan

Recipe (serves 4):

1. Preheat the oven to 200C.

2. Lightly oil the pumpkin cubes, place on a baking tray and cook for 30-40 mins until slightly soft and a little golden.

3. Meanwhile, pan cook the onions with the chorizo in the butter until soft.

4. Add the chicken with the garlic to the pan and cook through.

5. Stir the dry risotto with the cumin. Add to the pan and let soak in the buttery chorizo flavours.

6. Make the stock and add in the wine.

7. Gradually add mug full's of the stock mixture, making sure the liquid is absorbed each time. Stir occasionally. Should take 20- 25 mins.

8. Make the salad.

9. When the risotto is ready, stir in the parmesan and pumpkin.

10. Serve in bowls and sprinkle with toasted pine nuts and coriander. Add 3 or 4 small chunks of gorgonzola to each bowl and watch it ooze into the risotto.

What do you get when you drop a pumpkin? Squash.

Happy Halloween! x