Roasting the squash whilst you cook the rice saves time in this warming midweek risotto recipe. Blending your squash helps to create a lovely rich, creamy texture, without having to add any extra fat. We've also got a tip to use up any leftover risotto, see below.
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Yields:
4 - 4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
536
Ingredients
450g butternut squash, roughly chopped
1Tbsp.
olive oil
100g chorizo, roughly chopped
1 onion, roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
500g
arborio rice
150ml
white wine
1l
hot chicken or vegetable stock
Large handful freshly chopped parsley or roughly chopped coriander
Directions
Step 1
Heat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the butternut squash with the oil and roast for 25min, until golden and cooked through.
Step 2
Meanwhile, in a large pan over a medium heat, fry the chorizo for 5min until golden. With a slotted spoon, remove chorizo and set aside, leaving as much of the oil behind as possible. Turn heat down, add onion to the pan and fry for 8min until softened. Add the chilli and garlic and fry for 1min. Stir in the rice and fry for a further min.
Step 3
Stir in the wine and allow to absorb. Gradually add the stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is tender – about 15-20min (adding more or less stock as needed).
Step 4
Once the squash is cooked, blitz it in a food processor or with a stick blender until mostly smooth with a few chunks (you may need to add a little water). Stir it through the rice mixture, followed by the chorizo and parsley or coriander and season to taste. Serve immediately.
To help butternut squash last, save it unpeeled and wrapped in clingfilm in the fridge.
You can turn any leftover risotto into cakes, check out our paella rice cakes recipe, and swap the paella for the same amount of cooked risotto.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
