This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Butternut Squash and Chorizo Risotto is a deliciously easy gluten free dinner, made with roasted butternut squash, crispy chorizo and crispy sage leaves. Made using just 7 ingredients for a faff-free meal everyone will love.
Risotto is always a great choice for a gluten free meal and adding roasted butternut squash and crispy chorizo chunks makes this a great autumnal dinner for those colder nights.
I often use frozen butternut squash to avoid the faff of peeling and chopping a fresh squash. It also means you can make this at any time of year and not worry about food miles.
I love cooking with squash (for example, in my Butternut Squash Curry and Butternut Squash Pasta) and chorizo (my Chorizo Risotto is a fave!) so it seemed natural to marry the two flavours together.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this Roasted Squash Risotto with Chorizo, with the full quantities. But here are the main ingredients and ideas for any swaps.
- Butternut Squash: You can either use fresh, peeled and diced squash or frozen. You can also replace the squash for pumpkin to make a Pumpkin Risotto instead!
- Sage: Fresh or dried leaves both work well.
- Chorizo: Go for a spicy chorizo for a fiery flavour. To make this recipe vegetarian you can omit this and have a Butternut Squash Risotto instead.
- Onion
- Arborio Rice: This is the best rice for texture in risottos. Other starchy rices like Carnaroli or Vialone Nano work well too.
- White Wine: For an alcohol-free recipe you can swap this for the same quantity of extra stock instead.
- Chicken Stock: Always ensure you use a gluten free stock by either making your own chicken stock or using a gluten free stock cube or pot like Knorr. You can swap this for a vegetable stock if you prefer.
How to Make Butternut Squash and Chorizo Risotto
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this chorizo and butternut squash risotto is to make.
Frequently Asked Questions
Here are some FAQs about this easy risotto recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Any leftovers of this risotto can be stored in the fridge for 1-2 days and reheated, or you can make them into gluten free arancini balls!
Yes, this risotto recipe freezes well. I like to freeze risotto in potions so you can then reheat in the microwave from frozen like a ready meal when you need it!
Butternut Squash and Chorizo Risotto Recipe
Ingredients
- 1-2 tbsp Olive oil
- 300 g butternut squash, (peeled and diced – fresh or frozen)
- 8-10 sage leaves
- 100 g diced chorizo
- 1 onion, (finely chopped)
- 200 g risotto rice, (I use arborio rice)
- 175 ml white wine
- 600 ml gluten free chicken stock, (homemade, or using a gluten free stock like Knorr, Kallo or Pott's.)
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
- To make this vegetarian: If you want to make this risotto vegetarian, omit the chorizo and use vegetable stock instead of chicken.
- To make this alcohol-free: To omit the white wine, replace with an equal amount of extra stock instead.
Nutrition
More Risotto Recipes
If you like this chorizo and butternut squash risotto then make sure you check out these other gluten free risotto recipes too…
- For a lighter risotto, try my Pea Risotto or Courgette Risotto recipes. Both are delicious and filled with more summery flavours.
- If you love chorizo then give my Chorizo, Leek and Spring Greens Risotto or my popular Prawn and Chorizo Risotto recipes a go.
- This Tomato and Mascarpone Risotto is cooked in the slow cooker for an easy, hands-off approach and something a bit different.
- For a winter warmer try my creamy Boursin and Bacon Risotto, or make a classic Chicken and Leek Risotto for those colder nights.
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people.
More Easy Gluten Free Dinners
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
