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
1 Tbsp. olive oil
100g chorizo, roughly chopped
1 onion, roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
500 g arborio rice
150 ml white wine
1 l 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
