Butternut Squash and Chorizo Risotto

Butternut Squash and Chorizo Risotto is creamy, lightly spiced, and super tasty. It’s a delicious family dinner that’s perfect for weeknights. 

Risotto is one of my favourite meals. The rest of my household isn’t as keen, so it’s something that we don’t eat as much as I’d like to. 

When we do, though, there are a few favourites that I know we’ll all enjoy. 

This butternut squash and chorizo risotto recipe is one of them!

Butterenut squash and chorizo risotto in cast iron Dutch Oven dish. Garlic bread, cheese and salt and pepper on the table.

Why I Love Butternut Squash and Chorizo Risotto

This chorizo and butternut squash risotto recipe is fab because:

  • Most of the flavour comes from the chorizo, so there aren’t many ingredients, and there’s no complicated process. 
  • I encourage you to ignore often snobby risotto rules and make it how you like it!
  • It’s delicious and always much easier and faster than people expect. 
  • Butternut squash is really healthy, and this is a great way to eat more of it.
  • Roasted butternut squash is gorgeous! 
served portion of butternut squash risotto in white bowl. Cooking dish in the background.

Ingredients For Butternut Squash and Chorizo Risotto

When I make this easy butternut squash and chorizo risotto, I use:

Butternut Squash 

Olive Oil – Other cooking oils are ok, too. 

Garlic Puree – You can also use garlic powder or fresh cloves of garlic. 

Salt and Freshly Ground Black Pepper

Chorizo

Arborio Rice – Risotto rice. 

White Wine 

Chicken Stock – Vegetable stock is fine, too. 

Parmesan Cheese

Ingredients for chorizo and butternut squash risotto.

You’ll Also Need

All you need to make this risotto with butternut squash and chorizo is:

  • Sharp knife and chopping board. 
  • Saucepan, whisk and ladle for the stock. 
  • Cheese grater. 
  • Spatula
  • Non-stick flameproof pan or dish. I use either a large frying pan or my cast iron Dutch oven. 
  • A non-stick baking tray to roast the butternut squash. 
  • Mixing bowl.
Butterenut squash and chorizo risotto in cast iron Dutch Oven dish. Garlic bread, cheese and salt and pepper on the table.

How to Make Butternut Squash and Chorizo Risotto – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Preheat the oven to 180 degrees C (fan-assisted). Find a large baking tray. 

Step Two

Place the diced butternut squash in a mixing bowl and add oil, garlic and, salt and pepper. 

diced butternut squash in mixing bowl.

Step Three

Toss well. You can use your hands or a spoon, or just shake it until the pieces of butternut squash are coated in oil and the salt and pepper are spread liberally. 

Step Four

Tip onto a large baking tray, spreading evenly. Your tray just needs to be big enough for a thin layer. 

diced butternut squash on baking tray.

Step Five

Roast in the preheated oven for 25 minutes, tossing halfway. Check that the squash is soft.

roasted butternut squash on baking tray.

Step Six

When the squash is done, remove it from the oven and leave to one side until needed. If you start your risotto while your butternut squash is roasting, it should only be waiting for about 15-20 minutes. 

Step Seven

While the squash is cooking, warm a large flameproof, non-stick pan or cooking dish over medium heat on the hob. I often use my large cast-iron Dutch Oven.

Step Eight

Add the chorizo to the pan and fry for around 3 minutes, stirring often, until it has released lots of oil. I like to fry the chorizo first, so you don’t need to use any other oils. 

sliced chorizo cooking in cast iron dish.

Step Nine

Add the onion and fry for 5-10 minutes until soft, stirring often. 

sliced chorizo and diced onion is cast iron cooking dish.

Step Ten

Pour in the rice and stir well until it’s covered in the chorizo oil. It’s ready when the oil has turned the rice a bit red.

chorizo, onion and rice in cooking dish.

Step Eleven

Pour in the wine and bring to a simmer. 

Step Twelve

Simmer for 3 minutes, stirring often.

Step Thirteen

Add the stock, ladle at a time, stirring often. Let the rice absorb all of the liquid before adding more. 

chorizo, onion, rice and wine in cooking dish.

Step Fourteen

Repeat for 20-30 minutes until the rice is as soft as you like it.

I try a piece after 20 minutes, and then every 5 after.

If needed, continue a little longer, but you shouldn’t need to make more stock. 

Step Fifteen

Stir in the squash and parmesan. If the squash has been waiting for a while, cook for a few minutes until it’s hot. 

choirzo, rice, onion, wine, stock and butternut squash in cooking dish.

Top Tips

My top tips for the perfect risotto are:

  • I like my risotto to be saucy but not soupy. So, not dry, but not watery. When I run a spatula down the middle of the pan, it leaves a groove, which fills slowly. But if you prefer a mushier risotto, that’s fine. Don’t be a risotto snob. You do you! That’s honestly my biggest tip for risotto. Ignore the “rules”.
  • You want to stir a lot for a creamy risotto, but you don’t need to go crazy and give yourself an armache. Stir often but not constantly. The grains jiggle themselves plenty!
  • Keep your stock warm on the hob. This means you are always adding warm liquid, so it starts absorbing straight away. Speeds the process up. 
  • Carefully taste a piece of rice after 20 minutes, even if you’ve got stock left. For me, it’s usually about done, and I rarely cook for longer than 30 minutes. 
  • Don’t rinse the rice before adding – you need the starch. 
served portion of chorizo and butternut squash risotto in white bowl.

What to Serve with Butternut Squash Risotto

I’d usually serve risotto either on its own or with some garlic bread. 

You could also serve it with extra vegetables or a side salad. 

served portion of butternut squash risotto in white bowl.

Variations

There are a few things that you could do differently. 

Add Chicken 

Adding some browned diced chicken is always an option. Personally, I don’t think this risotto needs it. 

Skip the Wine

If you prefer not to cook with wine, skip it and start adding stock immediately. 

Skip the Chorizo

If you prefer a butternut squash risotto without chorizo or you are looking for vegetarian recipes, that’s fine, but remember that chorizo adds a lot of flavour. 

Add oil before you fry your onions, then add something like smoked paprika for flavour. 

Leftovers

You can keep leftover risotto. 

But I try not to. When you warm the rice, it gets softer and a little mushy. 

If you do want to save leftovers, reheat them in the microwave for a few minutes or in a pan on the hob, adding a little extra water and stirring often until the rice is piping hot. 

served portion of butternut squash risotto in white bowl. Cooking dish in the background. forkful in foreground.

Storage 

Store cooled leftover risotto in a sealed tub or bowl in the fridge for up to 2 days. 

I don’t recommend freezing.

FAQ

Is Butternut Squash Risotto Healthy?

Chorizo is quite high in fat, but butternut squash is very healthy. 

Other Recipes 

If you like this simple butternut squash and chorizo risotto, you might also want to try:

Recipe Card

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butterenut squash and chorizo risotto in cast iron Dutch Oven dish.

Butternut Squash and Chorizo Risotto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Donna Dundas
  • Total Time: 50 minutes
  • Yield: 4 Portions 1x
Save Recipe

Description

Chorizo and Butternut Squash Risotto is absolutely delicious. It’s tasty, easy, and perfect for midweek dinners.


Ingredients

Units Scale
  • 1 Large Butternut Squash (Peeled, seeds removed and diced into 1-2cm chunks)
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Garlic Puree (or two crushed cloves of garlic)
  • Pinch Salt and Pepper
  • 200g Chorizo (Thinly sliced)
  • 250g Arborio Rice
  • 200ml White Wine (Dry is best)
  • 1 litre Chicken Stock (Prepared to packet instructions and kept warm in a large saucepan over low heat on the hob)
  • 30g Parmesan Cheese

Instructions

  1. Preheat the oven to 180 degrees C (fan-assisted).
  2. Place the diced butternut squash in a mixing bowl and add oil, garlic and, salt and pepper.
  3. Toss well.
  4. Tip onto a large baking tray, spreading evenly.
  5. Roast in the preheated oven for 25 minutes, tossing halfway.
  6. When the squash is done, remove it from the oven and leave to one side until needed.
  7. While the squash is cooking, warm a large flameproof, non-stick pan or cooking dish over medium heat on the hob.
  8. Add the chorizo to the pan and fry for around 3 minutes, stirring often, until it has released lots of oil.
  9. Add the onion and fry for 5-10 minutes until soft, stirring often.
  10. Pour in the rice and stir well until it’s covered in oil from the chorizo.
  11. Pour in the wine and bring to a simmer.
  12. Simmer for 3 minutes, stirring often.
  13. Add the stock, ladle at a time, stirring often. Let the rice absorb all of the liquid before adding more.
  14. Repeat for 20-30 minutes until the rice is as soft as you like it.
  15. Stir in the squash and parmesan.
  16. Serve.

Notes

  • Don’t worry if you don’t use all of the stock.
  • Read the post above for more tips and advice.
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Easy Midweek Meals
  • Cuisine: British, Worldwide

Nutrition

  • Serving Size: 1
  • Calories: 528kcal
  • Sugar: 6g
  • Sodium: 1142mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 17g
  • Trans Fat: 0
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 58mg

Save this recipe for later!

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

Photo of author
Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

Leave a comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star