Hi folks. I’ve got a real treat in store for you today and, if you’re in the market for that sort of thing, it’s rather nifty for catching boys too. This risotto is the first supper I ever cooked for my boyfriend (he liked it so much that he insisted I send him home with the leftovers) and probably a significant part of why we’re still together today. If that’s not endorsement enough of the recipe, then you’re a very tough crowd indeed.
Why not make this comforting dish to celebrate the last few days of winter? Spicy chorizo and chunks of sweet squash cosying up together and making you just so grateful that you never decided to go veggie.
Chorizo & butternut squash risotto
– 1/2 butternut squash, peeled and chopped into approx. 1.5-2cm cubes
– 1 tablespoon olive oil
– 150g cooking chorizo*, sliced into approx. 0.5-1cm thick coins
– 1 small onion, finely diced
– 150-175g arborio rice
– 75ml white wine
– 600ml hot vegetable stock*
– 50g parmesan, finely grated
– juice 1/2 lemon
– salt & pepper, to taste
– fresh basil leaves, to serve
*If you’re making a gluten-free version, be sure to check your chorizo and stock ingredients for gluten.
Preheat the oven to 200°C. Spread the cubes of squash onto a baking tray, coat in the oil and bake for 20-30 minutes until tender enough to pierce easily with a fork. Whilst the squash is roasting in the oven, you can prepare the rest of the dish…
In a wide-based pan on a medium-high heat, cook the chorizo for about 5 minutes, until it starts to release its oils. Add the onion and sweat for 5-10 minutes until soft and translucent (do not let it brown!).
Add the rice, stir well to coat the grains in chorizo oil, pour in the wine and turn up the heat. Once the rice has absorbed the wine, turn the heat down to a gentle simmer.
Add the stock to the pan, one lug every few minutes, as fast as the rice can absorb it. Tip: The key is to stir regularly and to not let the rice stick to the bottom of the pan! Keep checking the rice – you may need a little more or a little less than the 600ml stock stated.
Once cooked (you still want a little bite to the rice), stir in the squash, 2/3 of the parmesan, the lemon juice and season to taste with salt and a few generous grinds of black pepper. Put the lid on and let the risotto rest for about five minutes to let all the flavours mingle.
Serve warm with the remaining parmesan and basil leaves on top.
Source: Recipe and photos by pip & little blue.