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Sometimes nothing beats a really tasty risotto – and this butternut squash and chorizo risotto is the perfect gluten free dinner.
Risotto is one of those recipes which us really easy to make gluten free.
And made with roasted butternut squash, crispy chorizo and crispy sage leaves, it’s the perfect autumnal meal.
I love making good quality seasonal food and autumn is definitely the best time to make a butternut squash risotto.
This is a lovely risotto with sage, my favourite herb, which adds a delicious depth of flavour.
It’s easy to make with frozen butternut squash too, which means you don’t have to worry about faff of peeling and chopping it.
Plus any leftovers are great for making gluten free arancini, which is essentially balls of leftover risotto coated in gluten free breadcrumbs and baked or fried.
A tasty butternut squash risotto
In the UK butternut squash comes into season between September and December.
Which makes this the perfect recipe for an easy autumn dinner.
It’s a super comforting recipe which is perfect eaten on a dark evening, while wrapped in a blanket watching TV.
Which, ironically, is how I eat most of my meals at that time of year!
However, using frozen butternut squash means you can make this at any time of year and not worry about extra food miles.
Frozen vegetables are just as good as fresh and I often find they work out cheaper too.
In fact, with only a few simple ingredients this is a really cheap and cheerful recipe too.
Risotto is always a great way to make a dinner naturally gluten free too – if you like this, you’ll love my chorizo, leek and spring greens risotto too.
Ingredients
There’s a full printable recipe card below, but for the shopping list you’ll need:
- 300g frozen, diced butternut squash
- 8-10 sage leaves
- Olive oil
- 100g diced chorizo
- 1 white onion (finely chopped)
- 200g risotto rice
- 175ml white wine
- 600ml hot gluten free chicken stock
I use frozen butternut squash as it means you can enjoy this risotto recipe at any time of year.
If you wanted to use fresh you easily could – just adjust the cooking times slightly as it may not need quite so much time.
I usually use arborio rice in my risotto recipes as it’s easy to find in supermarkets and is a lovely texture.
In terms of stock, there are plenty of gluten free stock options – I tend to use Knorr as my go-to.
To make this a vegetarian recipe, you can simply omit the chorizo and use a vegetable stock instead.
And if you don’t want to use wine, simply remove this from the recipe and use 775ml chicken stock instead, so you have the same amount of liquid.
My butternut squash and chorizo risotto
This butternut squash and chorizo risotto recipe serves two people.
But you could easily double the quantities to make enough for four – or halve them to make a simple meal for one.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Butternut Squash and Chorizo Risotto
This easy Butternut Squash and Chorizo Risotto with sage is the perfect comfort food. A gluten free dinner for cosy evenings. This recipe serves two people.
Ingredients
- 300g frozen, diced butternut squash
- 8-10 sage leaves
- Olive oil
- 100g diced chorizo
- 1 white onion (finely chopped)
- 200g risotto rice
- 175ml white wine
- 600ml hot gluten free chicken stock
To serve:
- Parmesan shavings
Instructions
- Preheat the oven to 220'C / Fan 200'C / Gas Mark 6. Add the frozen butternut squash pieces to a baking tray, drizzle with olive oil then add the sage leaves. Sprinkle with a pinch of sea salt and toss to coat the squash. Bake in the oven for 25-20 minutes.
- Meanwhile, add a little olive oil to a large saucepan and place on a medium heat. Add the diced chorizo and fry, stirring regularly, for 2-3 minutes.
- Add the onion and continue to fry for another 3-4 minutes until the onion softens. Next add the risotto rice and stir well so that the rice is coated.
- Pour in the white wine and bring to the boil. Simmer for 2-3 minutes until the wine has started to reduce.
- Pour a ladle of the hot stock into the rice, stirring continually to ensure it doesn't stick. Once the stock is almost absorbed or you feel it starting to catch, add another ladle. Continue until all the stock is absorbed and the rice is cooked, forming a creamy risotto (around 15-20 minutes).
- By this time, the squash should have cooked. Remove from the oven and scrape the contents of the tray straight into the risotto. Stir to combine and then serve immediately, with shavings of parmesan on top.
Notes
- Any leftovers can be kept in the fridge for 1-2 days and reheated thoroughly before eating.
- If you want to make this vegetarian, omit the chorizo and use vegetable stock instead of chicken.
- To omit the wine, replace with an equal amount of extra stock.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 889Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 96mgSodium: 1967mgCarbohydrates: 70gFiber: 6gSugar: 11gProtein: 38g
NEED SOME MORE GLUTEN FREE DINNER INSPIRATION?
Want to have a go at some of the other gluten free dinner recipes on the blog?
Give some of these other gluten free meals and sides a try and see what you think!
There are plenty to choose from – here are a couple of easy gluten free dinner ideas to get you going:
- Slow cooker chicken noodle soup
- Herb-crusted salmon tray bake
- Carrot, Lentil and Red Pepper Soup
- Mexican frittata recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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LIKE THIS BUTTERNUT SQUASH AND CHORIZO RISOTTO RECIPE?
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