butternut squash and chorizo risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb Recipe

30 Minutes
Serves: 2

A creamy leek, chorizo and butternut 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


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


  • black pepper (to taste)
  • 20 grams butter
  • 0.5 butternut squash
  • 2 cloves garlic
  • 1 leeks
  • 2 tbsp olive oil
  • 40 grams parmesan or pecorino cheese
  • 200 grams risotto rice
  • salt (to taste)
  • 1 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

  • boil the water and add to the stock cube

Step 3

  • wash and finely slice the leeks

Step 4

  • 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 5

  • add the white wine, cook till wine has evaporated

Step 6

  • wash the risotto rice
  • add the rice to the frying pan
  • cook until the rice starts to look transparent

Step 7

  • 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 8

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

Step 9

  • 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 10

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

Step 11

  • 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 12

  • 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

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. 

how to cook butternut squash and chorizo risotto 

The butternut is cubed and roasted, 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

why our butternut squash risotto is 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

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 

More meat risottos

Pea Asparagus and Crispy Ham Risotto

Marinated Chicken with Spinach & Mushroom Risotto

Red Wine Mushroom & Pancetta Risotto

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