As I’m sure you can tell from my recipe archive, pasta is one of my all-time favourite dishes. I love all types of pasta in all shapes and sizes, but for me risotto is queen of them all!
What I love about risotto is that once you have mastered a basic recipe, this can then become your base to get creative – trying all kinds of different flavour combinations and ideas.
My usual risotto recipe is a spicy red pepper, chilli, tomato and pancetta, but I fancied trying something different. Hence this recipe was born! Even though this was the first time I’ve tried this particular combo, it worked a treat and was very successful with my flatmate!
Hope you enjoy it too 🙂
Ingredients (serves 4):
- olive oil
- salt & pepper
- 175-200g arborio rice
- 2 white onions finely chopped
- 3 large garlic cloves finely chopped
- 1 large glass white wine
- 1 litre vegetable stock
- 200-250g cubed chorizo
- 1 small or ½ large butternut squash, peeled and cubed
- 2 bunches asparagus, cut into 1 inch long pieces, removing the woody ends
- 50g butter
- 50g grated parmesan cheese
Peel and cube your butternut squash and place on a large roasting tray with a covering of olive oil, salt and pepper. Place in a fan oven at 180 degrees celsius for 30 minutes until cooked and tender.
Whilst the butternut squash is cooking you can start the risotto!
Put a large non-stick saucepan or frying pan on the heat to warm up whilst you finely chop your onions and garlic. Add a glug of olive oil to the pan and brown the onions, garlic and cubed chorizo for a couple of minutes.
Once nicely browned, add the risotto rice and stir constantly for another couple of minutes until the rice becomes translucent. Add the wine and stir until it’s nearly all absorbed.
At this point you need to make sure the heat is set so it’s simmering moderately (but not to vigorously!). Have your litre of vegetable stock at the ready and add one ladle at a time, stirring constantly until the majority of the liquid is absorbed before adding the next ladle. N.B. The consistency once absorbed should be thick and sticky.
This process will take around 20-30 minutes and can be quite tough on the arm – but don’t give up, the end result is worth it!
(Test the rice after about 20 minutes to see if cooked through and soft – if it is not soft when you have used up all the stock then make up some more to add.)
Once the butternut squash is ready, add this to the risotto mixture along with the asparagus, and cook for another 5 or so minutes until the asparagus is tender.
Once you are certain all the excess liquid is absorbed and everything is fully cooked through, take the risotto off the heat and stir through the parmesan and butter, along with a generous grinding of salt and pepper. Stir thoroughly until the butter and cheese is totally melted and incorporated into the risotto.
Serve in nice big pasta dishes and enjoy with a nice glass of vino! 😀 Yumbola!