Fall is the season of warm kitchens and comforting meals that bring families together. Our Butternut Squash and Chorizo Risotto is a perfect example of this. The creamy texture of risotto combined with the rich, spicy kick of chorizo and the sweet, nutty flavor of roasted butternut squash creates a dish that’s not only delicious but also visually stunning. This recipe not only highlights seasonal ingredients but also provides a wonderful opportunity to gather your loved ones and create something truly special together.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 200 grams chorizo, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups chicken broth, warmed
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the chorizo and cook until it’s crispy and releases its oils, about 5 minutes. Remove the chorizo from the pan and set aside.
- In the same pan, add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and cook for another minute.
- Stir in the arborio rice and cook for 2 minutes until the grains are slightly toasted. Pour in the white wine and stir constantly until most of the liquid has evaporated.
- Slowly add the warmed chicken broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
- Once the risotto is creamy, stir in the roasted butternut squash, crispy chorizo, Parmesan cheese, and butter. Mix well until everything is combined and heated through. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Helpful Tips
- For a vegetarian version, omit the chorizo and use vegetable broth instead of chicken broth.
- If you’re short on time, pre-cut butternut squash is a great time-saver.
- Stirring constantly is crucial to achieving the creamy texture of traditional risotto, so don’t skip this step!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to regain the creamy consistency.
Pairings
This risotto pairs beautifully with a crisp green salad and a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio. For dessert, consider a light fruit tart to complement the dish’s robust flavors.
I can’t wait for you to try this Butternut Squash and Chorizo Risotto! Don’t forget to share your creations with us on Instagram using #ZynahzRecipes or tag @Zynahz. We’d love to hear your feedback, so please leave a comment on our website www.zynahz.com. Join our newsletter for more delicious recipes and follow us on social media for updates and kitchen inspiration.
