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. Season with salt and pepper and 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 pot with chorizo oil and 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 for about 1 minute, until liquid is nearly absorbed.
5. Add warmed saffron stock to pot with 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. divide chorizo and saffron risotto between bowls and top with walnuts and pumpkin seeds. Serve with a lemon wedges on the side, to squeeze over just before eating.