Go Back
+ servings
Butternut Squash & Chorizo Risotto
Print Pin
5 from 9 votes

Butternut Squash & Chorizo Risotto

This Butternut Squash & Chorizo Risotto combines Spanish & Italian cuisine in one delightful dish. Quick and easy meal with heaps of flavour! 
Course Lunch, Main Course, Midweek Dinner
Cuisine fusion, Italian, Spanish
Keyword butternut squash, Chorizo, risotto, smoked paprika
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 (2 large and 2 kids servings) or 4 medium size servings
Calories 627kcal
Author Jo Allison

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

Serving: 0g | Calories: 627kcal | Carbohydrates: 85g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 440mg | Potassium: 879mg | Fiber: 6g | Sugar: 5g | Vitamin A: 20670IU | Vitamin C: 41.9mg | Calcium: 188mg | Iron: 5.2mg