Butternut Squash & Chorizo Risotto

Name: Butternut Squash & Chorizo Risotto
Prep time: 1 h
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 1 large butternut squash, cut into bitesize pieces; 3 tbsp olive oil; 2 garlic cloves, cut into thin slices; 1 onion, chopped; 100g chorizo, cut into quarters; 350g risotto rice; 150ml white wine; 800ml vegetable stock; 75g parmesan, grated; 1 bag rocket

8 steps

Prep:1h

Updated at: Thu, 17 Aug 2023 12:31:59 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories715.2 kcal (36%)

Total Fat22.6 g (32%)

Carbs103.9 g (40%)

Sugars7.9 g (9%)

Protein19.4 g (39%)

Sodium1022.6 mg (51%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

large, cut into bitesize pieces

3 Tbspolive oil

100gchorizo

150mlwhite wine

800mlvegetable stock

75gparmesan

grated

1 bagrocket

Instructions

Step 1

Preheat over to 220C

Step 2

Toss diced squash with 2tbsp oil and garlic. Place into roast tin and cook for 25 minutes, turning once half way until tender and beginning to turn golden at the edges.

Step 3

Heat remaining oil in large pan, add onion and chorizo. Stir over medium heat until the chorizo releases some of its fat and begins to color the oil.

Step 4

Add rice to pan, stirring until all grains are coated in oil.

Step 5

Add wine gradually, stir constantly until all the liquid has been absorbed.

Step 6

Once stock has been added, risotto grains should be tender with a bit of bite and creamy in consistency.

Step 7

Once cooked, stir in the squash and then add parmesan.

Step 8

Serve on bed of rocket