January 4, 2011 by Sara Kreidler
Risotto recipe adapted from Eat The Right Stuff.
- ½ butternut squash, peeled and chopped into 1 inch cubes
- 1 tablespoon olive oil
- 1/2 pound pork chorizo
- 1 small onion, minced
- 1 1/2 cups of arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1/2 cup grated parmesan
- juice of half a lemon
- salt and pepper
- Preheat the oven to 400 degrees.
- In a large bowl, toss the butternut squash with the olive oil and season with salt and pepper. Line a baking sheet with aluminum foil and place squash on the lined tray in a single layer. Roast in oven until soft, about 30 minutes.
- Heat the vegetable stock in a small pot. Keep covered and hot while cooking the rest of the recipe.
- While the squash is roasting, heat a medium sized dutch oven over medium high heat and add the chorizo. Use a spoon to break the chorizo up into small pieces. One the chorizo has started to cook down and release its oil, add the onion and cook until the onion is soft and the chorizo is cooked through.
- Add the rice to the pot and mix well so that the rice becomes coated in the chorizo oil. Add the white wine and bring to a simmer, stirring and scraping the browned bits from the bottom of the pot.
- Add the vegetable stock one ladle at a time, stirring constantly. Once the liquid has been absorbed by the rice, add another ladle of stock and repeat. Once most of the stock has been added and absorbed by the rice, test the rice to see if it is cooked (similar to pasta, risotto should be al dente — not hard, but with a bit of firmness in the middle). If the rice is undercooked, continue to add more stock until the desired texture is achieved.
- When the rice is ready, add the roasted butternut squash, parmesan, lemon juice and salt and pepper. Cover and rest for 5 minutes before serving.