Description
A comforting and creamy Butternut Squash Risotto with crispy chorizo, topped with nutty sage brown butter and extra parmesan cheese. This rich and flavorful dish combines roasted butternut squash, toasted arborio rice, and melted cheeses, perfect for an elegant dinner or special occasion meal.
Ingredients
Scale
Main Ingredients
- 1 butternut squash (roughly 1kg/2lb)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 1/4 cup wine (white or rose)
- 4 cups hot vegetable or chicken stock
- 1/4 cup parmesan cheese, grated
- 1/4 cup gruyere cheese, grated
- 2oz/50g chorizo, casing removed and diced
- 2 tablespoons butter
- A handful of sage leaves
- Grated parmesan cheese (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400F/210C and line a baking tray with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil and scatter 1 teaspoon of salt over the cut sides. Place the squash cut side down on the tray and roast in the oven for about 45 minutes until very soft and slightly charred.
- Cook the Chorizo: While the squash roasts, heat a large high-sided pan over medium heat and add the diced chorizo. Cook, stirring occasionally, until crispy and golden, about 3-4 minutes. Transfer the chorizo to a plate and set aside.
- Sauté Onions and Garlic: Add the remaining 1 tablespoon olive oil to the same pan and reduce the heat to medium. Add the finely diced onion and 1 teaspoon salt, cooking until soft and translucent, about 5 minutes. If onions brown too fast, add a splash of water to prevent burning. Stir in the crushed garlic and cook for an additional minute until fragrant.
- Toast the Rice and Deglaze: Add the arborio rice to the pan and stir it through the onions and garlic, toasting the grains lightly for 2 minutes. Pour in the wine and stir, allowing it to bubble and reduce for 2 minutes until the alcohol evaporates.
- Add Roasted Squash and Stock Gradually: Scoop the roasted butternut squash flesh from the skin directly into the pan with the rice. Stir to combine and begin adding the hot stock one ladleful at a time. Stir continuously and wait for each addition to be absorbed before adding the next. Continue this process until all stock is used and the rice is al dente with a slight bite, approximately 18-20 minutes.
- Stir in Cheeses and Remove from Heat: Once the risotto is creamy and cooked, stir in the grated parmesan and gruyere cheeses thoroughly. Remove the pan from the heat.
- Make Sage Brown Butter: In a small pan over medium heat, melt the butter. Stir consistently as it foams and changes color to a golden brown with a nutty aroma and brown specks. Carefully add the sage leaves and toss them in the butter for about 1 minute until crisp. Remove from heat.
- Assemble and Serve: Divide the risotto among plates, top with the crispy chorizo, then spoon over the sage brown butter and crispy sage leaves. Finish with extra grated parmesan cheese. Serve immediately while hot and creamy.
Notes
- Prepare the crispy chorizo and start cooking the onions while the butternut squash roasts to save time.
- If onions start browning too quickly while sautéing, add a splash of water to prevent burning and help them soften evenly.
- The risotto may require steady stirring to achieve the best creamy texture.
- Use vegetable stock to keep this dish vegetarian if desired, otherwise chicken stock adds richness.
- Sage brown butter adds a nutty flavor that complements the sweetness of the squash and the saltiness of the chorizo perfectly.
- For a gluten-free version, ensure the chorizo and stock are gluten-free.
Nutrition
- Serving Size: 350 g
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
