One of my favourite risottos; chorizo, butternut squash and parmesan 👩🏻🍳
Apart from standing and stirring for what sometimes seems like an eternity, the recipe is nice and easy.
Ingredients (serves 4):
✔️ 500g arborio rice
✔️ 1 onion, roughly chopped
✔️ 2 garlic cloves, finely chopped
✔️ 125g chorizo, roughly chopped
✔️ 450g butternut squash, peeled and roughly chopped
✔️ 150ml white wine
✔️ large handful of grated parmesan
✔️ 1 litre hot chicken stock
✔️ 1 tbsp olive oil
✔️ large handful of chopped parsley
Roast butternut squash with olive oil in an oven at 200°C (180°C fan) for 25min, until golden and cooked through.
Meanwhile, in a large pan over a medium heat, fry the chorizo until golden. With a slotted spoon, remove chorizo and set aside, leaving as much of the oil behind as possible. Turn heat down, add onion to the pan and fry for 8min until softened, then add the garlic for 1min. Stir in the rice and fry for a further min.
Stir in the wine and allow to absorb. Gradually add the stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is tender (add more or less stock as required).
Once the squash is cooked, blend it and stir it through the rice mixture with the chorizo, parmesan and parsley.
Et voila 👩🏻🍳
Butternut Squash and Chorizo Risotto
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