Butternut Squash and Chorizo Risotto
By Morrisons
Published on 04 November 2021
Bring more "Mmmm" to your weeknight dinner with this creamy butternut squash and chorizo risotto. Packed with flavor and easy to make, it's the perfect comfort food.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 350 g of risotto rice
- 75 g of parmigiano reggiano, grated
- 100 g of spanish sliced chorizo sausage, cut into quarters
- 2 cloves of garlic, peeled and thinly sliced
- 1 large of butternut squash
- 3 tbsp of olive oil
- 800 ml of vegetable stock, made from one stock cube
- 150 ml of white wine
- 4 shallots, peeled and chopped
Method
Step 1
Preheat the oven to 200˚C/400˚F/Gas 6. Toss the diced squash with 2 tbsp of the oil and garlic, and place in a roasting tin. Cook for 25 minutes, turning once halfway through cooking, until tender and beginning to turn golden at the edges.Step 2
Meanwhile, heat the remaining oil in a large pan and add the shallots and chorizo. Stir-fry over a medium heat, until the chorizo releases some of its fat and begins to turn the oil orange.Step 3
Add the rice to the pan and cook, stirring, until all the grains are coated in the oil. Add the wine and cook, stirring, until it has been completely absorbed by the rice. Gradually add the stock, a little at a time, ensuring that the rice has absorbed what you have added before you add more.Step 4
Once the stock has been added, the grains of rice should be plump, just tender, but still with a little bite, and the risotto should have a creamy consistency. If the rice is still too firm, add a little more stock or a drop of water until the desired consistency is achieved.Step 5
Once the risotto is cooked, stir through the squash, then add the Parmigiano Reggiano. Warm through until the cheese has melted, then serve.