Butternut Squash and Chorizo Risotto

If like me, butternut squash and chorizo are two of your favourite cooking ingredients then there is no doubt that this recipe is for you.


Served1 Butternut Squash and Chorizo Risotto


This is really easy to make and only requires five simple ingredients:

4 shallots, finely diced (red/white onions can be used as well)

300g arborio rice

1 whole butternut squash chopped into approx 1.5cm cubes

Ring of chorizo – The Sainsbury’s spicy paprika one is really nice but any good delicatessen will have nice cooking chorizo

Homemade chicken stock or a beef stock cube

3 sage leaves

A good scoop of butter – if you are like me and love butter then feel free to put in quite a lot!

Parmesan cheese for topping if you fancy

Salt and Pepper for extra seasoning


Serves: 4 moderately hungry people

Time: Approximately 45minutes cooking time, 10minutes prep time


Start by chopping the shallots, chorizo and butternut squash (peel first) into pieces. With the butternut squash make sure that the chunks aren’t too big as otherwise they won’t cook at the same speed as the rice. This is very important!

Ingredients Butternut Squash and Chorizo Risotto

Grab your stock cube put into a saucepan and pour over approximately 1 litre of boiling water and keep on a medium heat.

Put a good scoop of butter in a large deep frying pan or paella dish. Add the shallots to this and cook on a gentle heat for about 5 minutes until they soften. Now add in all of the rice.You should turn the heat up a little and stir the rice for about 5 minutes until it starts to go translucent.

In the pan Butternut Squash and Chorizo Risotto

A ladle is best for the next bit otherwise it can get a bit messy! Add in your lovely chunks of butternut squash and then put a couple of spoonfuls of stock into your risotto mix. Stand back. It’s likely to bubble a bit. You need to stir until most of the stock has been absorbed and then add a couple more spoonfuls of stock in. Do this until the majority of the stock has gone. This will take about 35-45 minutes of pouring and stirring, get those guns going! Add the sage leaves in once you have finished adding the stock.

You have to be really careful not to overcook the rice. You are looking for it to loosen to a good texture where it has just got a little bit of bite. Anything more than this and it quickly starts to turn into a mushy mixture! Get that teaspoon out and start testing to see how you think it is, be careful not to start chopping your way through which is what you will be tempted to do, trust me.

When you think it is ready, turn off the heat and leave to stand for about 10 minutes, grate some parmesan cheese on at this point if you fancy?

Enjoy. Let me know what you think.

complete1 Butternut Squash and Chorizo Risotto

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