Butternut Squash and Chorizo Risotto
with Crispy Rosemary and Hazelnut Crumb
Rich, warming flavours and crunchy textures make this Butternut Squash and Chorizo Risotto with Crispy Sage and Hazelnut Crumb a tasty dinner option this festive season.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20
Chicken Stock Paste
1
Butternut Squash
1
Onion
2
Garlic Clove
60
Diced Chorizo
175
Risotto Rice
25
Hazelnuts
(Contains Nuts May contain Nuts)
1
Rosemary
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
500
Boiled Water for the Risotto
1
Olive Oil for the Crumb
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks. Pop it onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the onion and fry until starting to soften, 4-5 mins, then add the garlic and fry for 1 min more.
Add the risotto rice to the pan, then stir and cook until the edges are translucent, 1-2 mins.
Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, roughly chop the hazelnuts. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, combine the hazelnuts, rosemary, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper.
Heat a large frying pan on medium-high heat (no oil). Once hot, toast the crumb mixture until golden brown, 3-4 mins. TIP: Watch it like a hawk as it can burn easily. Set aside for later.
When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount), hard Italian style cheese and roasted butternut squash.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share the butternut and chorizo risotto between your bowls.
Sprinkle over the rosemary and hazelnut crumb to finish.
Enjoy!
