Description
A comforting and luxurious butternut squash risotto with crispy chorizo and sage brown butter, perfect for fall or special occasions. Creamy arborio rice is combined with roasted butternut squash, topped with nutty brown butter and crispy sage leaves for a gourmet touch.
Ingredients
Scale
Roasted Butternut Squash
- 1 butternut squash (roughly 1kg/2lb)
- 1 tablespoon olive oil
- 1 teaspoon salt
Risotto Base
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 teaspoon salt
- 4 garlic cloves, crushed
- 1 1/2 cups arborio rice
- 1/4 cup wine (white or rose)
- 4 cups hot vegetable or chicken stock
Cheese
- 1/4 cup parmesan cheese, grated
- 1/4 cup gruyere cheese, grated
Toppings and Finish
- 2oz/50g chorizo, casing removed and diced
- 2 tablespoons butter
- A handful of sage leaves
- Grated parmesan cheese (for finishing)
Instructions
- Roast the Butternut Squash: Heat your oven to 400F/210C and line a baking tray with paper. Slice the squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt. Place cut side down on the tray and roast for about 45 minutes until very soft and charred.
- Cook the Chorizo: While the squash roasts, add the diced chorizo to a large skillet over medium heat. Stir and cook for a few minutes until crispy. Remove from pan and set aside on a plate.
- Sauté Onions: In the same pan, add 1 tablespoon olive oil and reduce heat to medium. Add the diced onion and 1 teaspoon salt. Cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes. If onions brown too quickly, add a splash of water to prevent burning.
- Add Garlic and Rice: Add crushed garlic to the onions and stir for a minute. Then add arborio rice and toast it by stirring continuously for 2 minutes. Pour in the wine and let it bubble for a couple of minutes so the alcohol evaporates.
- Incorporate Roasted Squash and Stock: Scoop the flesh from the roasted squash directly into the pan. Stir to combine with rice. Begin adding hot stock one ladleful at a time, stirring continuously. Allow liquid to absorb before adding more stock. Continue until all stock is used and rice is al dente with a slight bite.
- Finish the Risotto: Stir in grated parmesan and gruyere cheeses to melt and make the risotto creamy. Remove the pan from heat.
- Prepare Sage Brown Butter: In a small pan over medium heat, melt butter and stir as it foams and turns golden brown with nutty aroma and brown specks. Carefully add sage leaves (watch for splatter) and toss them for about a minute to crisp. Remove from heat.
- Serve: Divide the risotto among plates. Top with crispy chorizo, then spoon over the sage brown butter and crispy sage leaves. Finish with extra grated parmesan and serve hot.
Notes
- This recipe combines roasting and stovetop cooking for deep flavors.
- To save time, cook the chorizo and sauté onions while the squash roasts.
- If onions start to brown too fast, add a splash of water to prevent burning and ensure soft texture.
- The nutty brown butter with crisp sage adds a luxurious finishing touch enhancing flavor.
- Use hot stock to cook the risotto evenly and achieve a creamy consistency.
- You can substitute chicken stock with vegetable stock for a vegetarian option and omit chorizo for a fully vegetarian dish.
Nutrition
- Serving Size: 350 g
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
