Since starting to cook risotto a few months I have been descending down a slippery slope of carbohydrate overload, but some evenings when it’s cold and wet outside, this is just the only dish you want to eat when you’re rugged up on the couch.
This risotto recipe works really nicely are I think squash is so hearty and warming, and the chorizo flavour really packs a punch. I use Gubbeen chorizo whenever I can stock up at home and I highly recommend you to seek it out, their artisan smokehouse in West Cork produces the mosts flavoursome meats and they are quiet reasonably priced also. I usually stock up my fridge with a lot of their products in one go, as smoked products don’t go off for a long time. This dish is so colourful, comforting, delicious and is a quick and easy dinner idea that’s perfect for a nice night in.
Ingredients (Serves Two):
130g Arborio Rice
2 shallots finely chopped
2 garlic cloves finely chopped
1/2 glass white wine
1/2 litre good quality chicken stock (keep this simmering in a saucepan while you cook)
1 handful grated parmesan cheese
Chorizo chopped (about 2 thumb lengths of chorizo)
1 small butternut squash chopped (in equal sizes so it cooks evenly)
1 large knob of butter
Salt & Pepper
1. Put the chopped squash in a heavy bottomed pot with the knob of butter and a generous pinch of salt and pepper, put the lid on and let it cook away on a medium heat, stirring occasionally. (This will take about 30 mins or so).
2. Lightly sauté the chorizo for a minute or two. If any oil comes out of the chorizo when cooking then reserve a tablespoon or two in a side dish for later. Add a teaspoon of olive oil to the pot the chorizo is cooking in and add the garlic and shallots and sauté for two minutes. Add the rice and sauté for another minute or two.
3. Add the wine to the pot and stir until is has been absorbed. Then start adding the chicken stock, one ladle at a time. Don’t add in a new ladle of stock until the previous ladle has been absorbed. Stir continuously.
4. When the squash is cooked mash two thirds of it, and leave the remaining third in their chunks. Stir all the squash into the risotto once all the chicken stock has been absorbed and the risotto it ready to serve. Stir in the Parmesan cheese and serve.
5. If you had any reserved chorizo oil then this is nice drizzled on top of the risotto, alternatively served with a grating of Parmesan on top and a pinch of freshly cracked black pepper.