Butternut Squash and Chorizo Risotto Recipe
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.
Servings: 2 servings
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
Serving: 1g | Calories: 889kcal | Carbohydrates: 70g | Protein: 38g | Fat: 44g
