Butternut squash risotto with chorizo and halloumi

IMG_3332

I made this risotto last night with leftovers I found in my fridge, out of pure desperation. Risotto is so simple, can be jazzed up with whatever you have at home (frozen peas, roasted vegetables, goat’s cheese…) and C simply loves it, for now! Hence it’s my go to dish when I have two hungry boys to feed.

It doesn’t take as long to make as you would expect, either. With the pre-roasted butternut squash, I am sure we were sitting down to eat in just over half an hour, which isn’t too bad for a last minute meal (and better than ordering takeaway or popping a ready meal in the oven).

The portions below may seem small (the packet suggested 100g rice per person) but the squash is pretty filling and the chorizo makes quite a rich addition, we were pleasantly stuffed!

IMG_3337

Butternut squash risotto with chorizo and halloumi
serves 2 and a half

1/2 butternut squash, peeled, diced
Olive oil

2 shallots or 1 small onion, diced
small knob of butter
glug of olive oil
100g risotto rice
generous glass of white wine
450ml vegetable stock

1 small chorizo, sliced and fried for a few minutes each side.
wedge of halloumi (optional) – about 75g, sliced, diced and fried with chorizo

small handful of grated parmesan
dash of double cream (optional)

Method:

Lightly coat the butternut squash in olive oil. Roast in the oven at 200degC for 45 minutes. Set aside to cool.
I prepared mine the day before – use it in risotto, throw in a quiche or with pasta etc.

In a large saucepan, melt the butter with the olive oil over a moderate heat. Add the shallots and sauté for a few minutes, until softened.

Add the risotto rice and stir to coat with oil/butter. Pour in the glass of wine and keep stirring.

Once the wine has almost all gone, turn the heat down to low and pour in a cup or so of stock. Stir every now and again.
Repeat until rice has plumped up and is soft, you should use more or less all of the stock, depending how al dente you like your rice.

Add the chorizo, butternut and halloumi and stir to heat through. Finish with double cream and the cheese, as little or as much as you like.

Serve and enjoy :)

Bake
xoxo

2 thoughts on “Butternut squash risotto with chorizo and halloumi

Leave a Reply to bake Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>