Butternut and Chorizo Risotto

Posted By Kerri


While looking through our folder of recipes to try we came across a Waitrose recipe for butternut and goats cheese risotto which we thought we could adapt to include chorizo. When we came to cook it though it seemed to be a bit of a cheat’s recipe as it required the stock to be added all at once and the rice to sort of boil in it. We decided to just use our normal recipe as it’s always worked well in the past. And work well it did. The butternut worked really well with the chorizo and the rocket at the end balanced everything perfectly. Sage would be a good addition too I think.

2 small chorizo sausages, chunked
3 sticks celery, finely chopped
1 red onion, finely chopped
2 cloves garlic, crushed
200g risotto rice
600 ml chicken stock, hot
125ml white wine
Handful rocket

Oct 6th, 2007

2 Comments to 'Butternut and Chorizo Risotto'

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  1. Q said,

    Where is the butternut in the ingredients? I can’t make it it unless I know how much to use please!!

  2. Kerri said,

    Hmm, good point! It was a while since we did this but I’d say half a butternut. I’m pretty sure we fried this off at the beginning with the onion and celery but you could roast is separately and add it later on too.

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