
Butternut Squash, Chorizo & Rosemary Risotto

by:




Risotto has always been one of my favourite recipes, although I rarely have it in a restaurant unless it is a very smart one, as it is easy to get wrong. Before I learnt to cook, my sister would very kindly make me risottos of all different combinations depending on what was in the fridge. My favourite would always be mushroom, bacon and lots of cheese however as my daughter Arabella is mushroom-phobic, we rarely have them. Last week I found this recipe in the Sunday Times magazine however it used pumpkin rather than butternut squash. I couldn't find pumpkin in the shops so I substituted it for squash and it worked very well. Risottos are simple but time confusing and this took about 40 minutes.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
16 oz medium pumpkin cut into size cubes
1 large onion, chopped
2 stalks celery finely chopped
1 tbsp olive oil
50g butter
2 cloves garlic finely chopped
300 ml dry white wine
300g risotto rice
7 oz chorizo, chopped or bite sized
2 tbsp fresh rosemary leaves
1 liter hot stock
100g Parmesan, grated
Servings Per Recipe: 4
Amount per Serving
Calories: 365
- Total Fat: 22.6 g
- Saturated Fat: 7.7 g
- Trans Fat: 0 g
- Cholesterol: 43.7 mg
- Sodium: 619.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.4 g
- Sugars: 5.5 g
- Protein: 13.7 g
preparation

comments