Butternut Squash and Chorizo Risotto

Butternut Squash and Chorizo Risotto is an excellent example of another quick and easy mid-week dinner. I simply love risotto and how versatile it is, allowing you to play with different ingredients to create stunning yet uncomplicated meals. That’s exactly what all of us need at the end of busy working day.

You might have figured out by now that I’m partial to a bit of butternut squash and chorizo. They are both staples in my kitchen and I always have them to hand. They are excellent additions to many different dishes as well as being stars in their own right. My secret ingredient in this risotto is smoked paprika which hand in hand with chorizo gives this meal a Spanish feel.

In this recipe I specified 2 heaped teaspoons of smoked paprika which I believe gives a little bit of s smokiness without overpowering the risotto. However, I tend to sprinkle a tad more on my portion but that’s down to your own personal preference. 🙂

For this recipe we need butternut squash in a mash form. I usually prepare it by peeling it, cutting into cubes and roasting in 180°C for about 25min until tender. Another (and perhaps less laborious) way of doing it is to roast the entire squash (skin and all) in 180°C for 1.5 hrs. All you need to do then is to cut it open and scoop out all the lovely mushy flesh discarding the seeds. Whichever way you choose, try and plan ahead to make it work for you during the busy week.

Without further ado, here comes the recipe. 🙂




Butternut Squash and Chorizo Risotto

Yield: 2 large and 2 kids servings or 4 medium size servings


  • 1 butternut squash (approx 1kg)
  • 300g short grain risotto rice (arborio or other)
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped or minced
  • 30g unsalted butter
  • 30-40g parmesan
  • 2 heaped teaspoons smoked paprika
  • 100-125g chorizo sausage (I use dried kind for this dish but you can use fresh chorizo if you prefer)
  • 1ltr chicken or vegetable stock (from cube is fine)
  • small bunch of parsley


  1. Start by preparing butternut squash (see tips earlier on in the post).
  2. Melt all the butter in the pan, add the onion and cook for 5 minutes until soften but not coloured. Add garlic and continue to cook for another 2 minutes, stirring and not letting garlic to burn as it will turn bitter.
  3. While onion is cooking, skin (if using dried) and slice the chorizo. Fry it gently in a dry frying pan until it releases all the beautiful oils. Set aside.
  4. Add rice to the onion mix and stir well for 1 minute. Slowly start adding your hot stock ladle at a time. Altogether it should take you approx 15-17 min to achieve perfect consistency of risotto (I timed it). It should be nice and plump and still have tiny bit of "bite" to it (be slightly al dente). You should use up all your stock.
  5. Add your mashed up butternut squash, smoked paprika and chorizo with all the released oils and stir well, making sure they coat the rice nicely. Adjust seasoning as per your preferences.
  6. Add grated parmesan and let risotto sit for couple of minutes.
  7. Garnish with chopped parsley and enjoy.

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  • Reply Eat Explore Etc

    It looks lovely and sounds like it’s packed with flavour! Is it worth standing there, adding the liquid a little at a time? I can be a bit lazy when cooking and thankfully Gallo Arborio rice has always been incredibly forgiving.

    March 29, 2017 at 10:48 am
    • Reply joskitchenlarder

      Thank you! It really is nice 🙂 I think adding the stock bit by bit does make a difference otherwise I find the rice sticks ever so easily plus you can control the consistency better. I usually potter around tidying the kitchen up a bit, then back to the pot, little stir, another ladle of stock, bit of washing up, back to the pot and before you know it, done 🙂

      March 29, 2017 at 11:29 am
  • Reply Leeks and Smoked Mackerel Risotto | Jo's Kitchen Larder

    […] If you are after some more recipes for risotto, why not try this Asparagus & Sun-Dried Tomato Risotto or Butternut Squash and Chorizo Risotto […]

    June 27, 2017 at 8:06 pm
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