Butternut Squash & Chorizo Risotto is an excellent example of another quick and easy midweek dinner. I simply love risotto and how versatile it is. It allows you to play with different ingredients to create stunning yet uncomplicated meals. That's exactly what all of us need at the end of busy working day.
You might have figured out by now that I'm partial to a bit of butternut squash (Easy Roasted Butternut Squash Veggie Wellington) and chorizo (Easy Prawn & Chorizo Cheat's Paella) or both at the same time (Easy Butternut Squash & Chorizo Gnocchi). They are both staples in my kitchen and I always have them to hand. They are excellent additions to many different dishes as well as being stars in their own right. My secret ingredient in this risotto is smoked paprika which hand in hand with chorizo gives this traditionally Italian dish a Spanish feel.
In this recipe I specified 2 heaped teaspoons of smoked paprika which I believe gives a little bit of smokiness without overpowering the risotto. However, I tend to sprinkle a tad more on my portion after plating up but that's down to your own personal preference.
Practical tips and serving suggestions
For this recipe we need butternut squash in a form of a rough mash (no perfectly smooth puree required here). I usually prepare it by roasting peeled & cubed squash in 180°C/350F for about 25min until tender. Another (and perhaps less laborious) way of doing it is to roast the entire squash (skin and all) in 180°C/350F oven for 1.5 hrs. All you need to do then is cut it open and scoop out all the lovely mushy flesh discarding the seeds. Whichever way you choose, try and plan ahead to make it work for you during the busy week.
If, however, planning ahead is not an option, you can still prepare this lovely meal in next to no time by multitasking! That's right! You can start on your risotto whilst butternut squash is roasting (peeled and cubed version not the entire squash) to save yourself good 20 minutes and making this risotto a true midweek meal option!
This risotto is a meal in itself but I tend to serve it with some seasonal veg on the side. Steamed Cavolo Nero (Black Kale) is particularly delicious here.
If you are a fan of risottos make sure you check out my Leeks & Smoked Mackerel Risotto or Asparagus & Sun-Dried Tomato Risotto - both really quick, easy and full of flavour!
I love using homemade chicken stock in my risottos! Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too). You will never look back!
📋 Recipe
Butternut Squash & Chorizo Risotto
Ingredients
- 1 butternut squash approx 1kg (2lbs) unpeeled weight
- 300 g short grain risotto rice arborio or other
- 1 onion finely chopped
- 2 garlic cloves finely chopped or minced
- 30 g unsalted butter plus a little extra just before serving (optional)
- 30-40 g parmesan grated
- 2 teaspoon (heaped) smoked paprika
- 100-125 g chorizo sausage I use dried chorizo for this dish but you can use fresh chorizo if you prefer
- 1 ltr hot chicken or vegetable stock from cube is fine
- small bunch of parsley
- olive oil, salt & pepper
Instructions
- Start by preparing butternut squash. Preheat the oven to 180C/ 350F/ Gas Mark 4. Peel your butternut squash, deseed it and cut into chunks. Pop it on a baking tray lined with aluminium foil with a glug of oil (make sure all the pieces are evenly coated) and roast for approx 20-25 min until tender. Once roasted, you should be able to mash it into the rough puree with the fork. Set aside.
- In the meantime melt butter in the pan, add the onion and cook for 5 minutes until softened but not coloured. Add garlic and continue to cook for another 2 minutes, stirring and not letting garlic to burn as it will turn bitter.
- While onion is cooking, skin and slice the chorizo. Fry it gently in a dry frying pan until it releases all the beautiful oils. Set aside.
- Add rice to the onion mix and stir well for 1 minute. Slowly start adding your hot stock ladle at a time. Altogether it should take you approx 15-17 min to achieve perfect consistency of risotto. It should be nice and plump and still have tiny bit of "bite" to it (be slightly al dente). You should use up all your stock.
- Add your mashed up butternut squash, smoked paprika and chorizo with all the released oils and stir well, making sure they coat the rice nicely. Adjust seasoning as per your preferences.
- Add grated parmesan and some more butter (optional )and mix these in gently. Let your risotto stand for 5 minutes before serving.
- Garnish with chopped parsley and enjoy with some extra parmesan and a side of seasonal veg.
Notes
- Nutritional information is approximate and meant as a guideline only.
- Feel free to sprinkle some extra smoked paprika on your portion after plating up.
- To save yourself some time, consider roasting butternut squash ahead of time or (if roasting it peeled & cubed) start on your risotto at the same time as squash goes into the preheated oven. You will save yourself good 20 min from the total time it take to make this dish making it truly quick. (Total preparation time of this recipe is based on butternut squash being roasted ahead of time or simultaneously with risotto).
Nutrition
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Have you tried my Butternut Squash & Chorizo Risotto? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest
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I’m linking my Butternut Squash & Chorizo Risotto recipe with the following pages:
Cook Blog Share hosted this week by Cat at Curly's Cooking
Cook Once Eat Twice hosted by Corina at Searching for Spice
Fiesta Friday hosted by Angie and Laurena at Life Diet Health
***This recipe has its debut on the blog in March 2017 and has been given facelift with updated photographs in October 2018.***
Mayuri Patel says
Love the colour of the risotto, makes it look so tempting. I've yet to try making risotto at home but have enjoyed it at restaurants. Adding butternut squash to it is a great way to add a variety of veggies to one's diet.
joskitchenlarder says
Thank you Mayuri! It's not always as vividly orange but this particular butternut squash from my organic veggie box had really intense colour, really pretty. The flavours are so delicious and risotto is a doddle to make, it's one of my favourite midweek meals! 🙂
Judith A. Graber says
I enjoy making different flavored risottos - your version with the squash is perfect for Fall. Adding chorizo put this recipe over the top!
joskitchenlarder says
Thank you Judith, it is indeed a very autumnal recipe and chorizo definitely takes it to yet another level of deliciousness! 🙂
Life Diet Health says
Jo what a gorgeous looking risotto! 😀 I love butternut squash but would never think of using it like this - I wonder if I could get the boys to eat it too! Thanks for linking up and sharing at Fiesta Friday this week. Have a great weekend.
joskitchenlarder says
Thank you Laurena! My kids absolutely love this risotto and my youngest is not really crazy about butternut squash although he will eat it. Here in combination with smoked paprika it works so well!
Eb Gargano says
This looks gorgeous!!! You have so many of my favourite flavours in there: chorizo, squash, paprika, parmesan... I could eat a very big bowlful!! Eb x
joskitchenlarder says
Thank you Eb! 🙂 This one is definitely a huge crowd pleaser and very difficult to resist! 🙂 My kids tend to go on a chorizo hunt first and only then they get on with the rest of this risotto! Kids for you! lol 🙂 x
Jacqui Bellefontaine says
Love the sound of this rissoto. Squash risotto is one of my favs but I have never added chorizo before I am sure that would be a wonderful addition so will certainly be trying it
joskitchenlarder says
Thank you Jacqui! It's definitely worth adding chorizo here for that extra flavour dimension even though it's not very Italian lol 😉
Monika Dabrowski says
What's not to like about this recipe! Looks fantastic! I am also a massive fan of butternut squash.
joskitchenlarder says
Thank you Monika! 🙂 I'm glad you like it! It's sweetness of squash with smokiness of paprika and chorizo that works so well here. 🙂
Corina Blum says
I think the flavours in here are brilliant and it might even be a good way to hide the butternut squash for kids who are not so keen on it. I love anything with chorizo in so this would definitely be perfect for me!
joskitchenlarder says
Thank you Corina! I totally agree! This risotto does the job of sneaking butternut squash really nicely although the flavour remains although not as prominent due to smoked paprika and said chorizo. My lot love it! x
Cat | Curly's Cooking says
This is my kind of risotto! I really love the look of this, chorizo is my weakness...I don't eat enough squash in general so I have pinned this to try soon! Thank you for sharing with #CookBlogShare.
joskitchenlarder says
Thanks Cat! Oh yes, chorizo is a dangerous thing and I know it all too well lol Squash and chorizo definitely complement each other and this risotto is really fantastic! I hope you like it! x
Janice says
this is very much my kind of recipe. I love chorizo, risotto and all kinds of squash.
joskitchenlarder says
Thank you Janice! 🙂 I'm so pleased you like it! I do love all three separately as much as when they come together in this simple dish. Buckets of flavour. 🙂
Eat Explore Etc says
It looks lovely and sounds like it's packed with flavour! Is it worth standing there, adding the liquid a little at a time? I can be a bit lazy when cooking and thankfully Gallo Arborio rice has always been incredibly forgiving.
joskitchenlarder says
Thank you! It really is nice ? I think adding the stock bit by bit does make a difference otherwise I find the rice sticks ever so easily plus you can control the consistency better. I usually potter around tidying the kitchen up a bit, then back to the pot, little stir, another ladle of stock, bit of washing up, back to the pot and before you know it, done ?