Butternut squash, leek and chorizo risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb Recipe

Name: Leek & Butternut Squash Risotto with a Chorizo Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Cuisine: italian
Ingredients: black pepper (to taste); 1 slices brown bread; 20 grams butter; 0.5 whole butternut squash; 50 grams chorizo; 2 cloves garlic; 1 whole leeks; 0.5 whole lemon; 2.5 tbsp olive oil; 30 grams parmesan or pecorino cheese; 120 grams risotto rice; salt (to taste); 0.5 cube stock cube veg; 500 ml water; 100 ml white wine

30 Minutes

Serves: 2

A creamy butternut, leek and chorizo risotto with slices of fried leek and chunks of oven roasted butternut squash. The risotto is flavoured with garlic and white wine, and topped with a lemon and chorizo crumb.

Recipe Ingreds

topping

0.5 tbsp olive oil
1 slices brown bread
50 grams chorizo
0.5 whole lemon

Risotto

black pepper (to taste)
20 grams butter
0.5 whole butternut squash
2 cloves garlic
1 whole leeks
2 tbsp olive oil
30 grams parmesan or pecorino cheese
120 grams risotto rice
salt (to taste)
0.5 cube stock cube veg
500 ml water
100 ml white wine

Recipe with pictures Steps

Step 1

set the oven to 180C 350F or gas mark 4
peel and chop the butternut squash into cube
add the butternut squash cubes to the Baking tray and coat the cubes in oil
place the butternut in the oven
cook the butternut till soft and golden brown

Step 2

wash and finely slice the leeks
boil the water and add to the stock cube

Step 3

heat the frying pan with 1/4 of the butter and a spot of oil
add the leeks to the frying pan
cook till the leeks are soft
peel and crush the garlic
add the garlic to the pan
cook for a minute or two

Step 4

add the white wine, cook till wine has evaporated
wash the risotto rice
add the rice to the frying pan
cook until the rice starts to look transparent

Step 5

remove the butternut from the oven
add the stock to the rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
The rice should be cooked test it should be soft on the outside with a slight bite in the middle

Step 6

while the risotto is cooking
using a food processor blend the bread into fresh breadcrumbs

Step 7

slice the chorizo into rounds about 2cms thick
heat the frying pan with a little oil
add the chorizo to the frying pan fry till crisp
remove the chorizo from the heat and allow to cool
chop the chorizo into small chunks
add the breadcrumbs to the frying pan
return the chorizo to the frying pan

Step 8

cook the crumb till it becomes crisp
zest the lemon(s)
add to the frying pan
cook for a minute or two

Step 9

finely grate the parmesan
add the parmesan and the remaining butter to the rice
add the butternut squash to the frying pan
Stir and then place a lid on the pan
leave for five minutes

Step 10

serve the risotto in individual bowls
and sprinkled with chorizo mix

Recipe Utensils

1 baking tray
2 chopping board
1 food processor
2 frying pan
1 Garlic crusher
2 grater
1 jug
2 large knife
1 sieve

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How to make butternut squash, leek and chorizo risotto

A creamy risotto base flavoured with butternut, leeks and topped with a chunky chorizo crumb, perfect for a quick worknight dinner. To make the risotto peel, cube and roast the butternut squash, The risotto is created by lightly frying the leeks and when soft add the wine and add the stock bit by bit cook till the rice is soft. While the risotto is cooking create the chorizo topping by slicing and frying the chorizo. blend the bread into breadcrumbs add the chorizo and blend for a short time leaving large chunks of chorizo. Return the contents of the blender to the frying pan and lightly fry with the lemon zest. Mix the roasted butternut into the risotto with the butter and parmesan. Serve the risotto topped with the chorizo crumb

When to cook chorizo and leek risotto with butternut squash

This recipe is suitable all year round and is a delicious dish for a quick evening meal after work, its also great for a casual dinner with friends

Leek, butternut squash and chorizo risotto the perfect main or starter

This recipe is ideal as a main course for any Italian dinner party, or make smaller portions add extra chorizo and use it as a starter for a Spanish dinner with friends or family

What make our chorizo, leek and butternut risotto the best

Roasting the butternut squash adds a delicious texture to the risotto and extra taste making it a delicious risotto, the star of this dish is the chorizo crumb which adds serious flavour and crunch to this dish

What is risotto

Originating from northern Italy, risotto is made with short grain rice and uses parmesan for its creamy texture and wine, garlic and onions to deliver taste. This forms the base of the risotto and then other ingredients are added, often vegetables or meats.

More meat risottos

Pea Asparagus and Crispy Ham Risotto

Marinated Chicken with Spinach & Mushroom Risotto

Red Wine Risotto with Mushroom & Pancetta

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35 Minutes