Butternut Squash and Chorizo Risotto

Butternut Squash and Chorizo Risotto

This is a fantastic recipe, seasonal, low cost comfort food. It is great for serving a big group of people, or as a starter at a dinner party. My good friend Kylie makes an awesome butternut squash risotto. This is my take on her fantastic recipe. I have tweaked it slightly by adding some extra ingredients which I think gives it a real oomph. Get creative once you have mastered the basic butternut squash risotto, I suggest you do the same. Butternut squash risotto works amazingly with lots of different ingredients.

Here are some ideas; pair it with fresh sage leaves, chestnut, pancetta, thyme, goat’s cheese, gorgonzola or mascarpone, try shredded roast chicken, or swap the Cava /white wine for a splash of wheat beer then tuck in.

Ingredients

 

Butternut Squash

Spanish Onion

Balsamic Vinegar

Black pepper

Chorizo

Parmesan

Italian Risotto Rice

Vegetable Stock

Cava or White Wine

Salt

Butter

Fresh Basil Leaves.

3 Cloves of garlic.

Brown Sugar

 

Method

1.     Dice the onion and add a large paella pan. Add a knob of butter. Place the onions and butter on a low heat and begin to caramelise the onions. After the onions have been simmering for 10-15 minutes, add a splash of balsamic vinegar, sprinkle some brown sugar on the onions and stir. Add the risotto rice and fry for 5 minutes. This allows for the rice to absorb the stock better and gives the risotto a bit of bite.

2.      Whilst the onions are cooking, slice the butternut squash and roast in the oven with some black pepper and a splash of olive oil. Leave the skin on, it is easier to peel once roasted. This should take about 20 minutes.

3.      Add the vegetable stock to the risotto rice. Allow to simmer for 20 -25. Remember, don’t add too much. You can always add more but you can never take any out. Add a sprinkling of salt.

4.      Slowly add a wine glass full of cava. The risotto should absorb this. The bubbles in the Cava should give this a crisp taste.

5.      Slice the chorizo, and grate some parmesan cheese.

6.      Add the chorizo to a frying pan and fry for 10 minutes.

7.      Remove the butternut squash from the over and peel and deseed.

8.      Add the butternut squash and the risotto, and sprinkle in the parmesan. 

9.   Add the chorizo to the risotto and stir. All the liquid should be absorbed and the dish should almost be ready to be served.  Set the dish aside for a second.

10.  Rip up a good handful of fresh basil leaves, and stir these in to the risotto.

11.  Add to risotto dishes.

12.  Garnish with pine nuts, and some more basil leaves and black pepper.

13.  You can optionally add grated parmesan and a splash of extra virgin olive oil to taste.

Enjoy! THE COOKING FAIRY :-)