About this recipe:This lovely squash and chorizo risotto is perfect for the slow cooker and is just wonderful in autumn when we have lots of squash. We love the contrasting colours of the yellow squash, the red chorizo and the rocket leaves - delicious!
3 tablespoons olive oil
1 large onion, finely sliced
3 cloves garlic, minced
40g salted butter
350g chorizo, sliced thickly
1 butternut squash - peeled, seeded and cubed
350g arborio rice
salt and pepper, to taste
240ml white wine
600ml chicken stock
110g grated Parmesan cheese
chopped fresh flat leaf parsley, to taste
2 large handfuls rocket leaves
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the slow cooker to the auto or low setting. In a frying pan heat the oil and add the onion and garlic. Cook and stir for 4 to 5 minutes until soft, but not brown, then transfer to the slow cooker.
In the same pan, melt the butter and add the chorizo and butternut squash. Cook and stir for 6 to 8 minutes until the butternut squash browns a little. Transfer to the slow cooker leaving a little butter in the pan then add the rice, season and toss well in the butter for 1 to 2 minutes. Increase the heat then add the white wine and chicken stock to the rice. Bring to a simmer for 2 minutes. Transfer everything to the slow cooker, cover and cook for 1 1/2 hours to 2 hours stirring every 45 minutes.
To serve, stir through the Parmesan cheese and parsley then add the rocket leaves. Serve immediately.
It may be helpful to bake the butternut squash for 30 minutes until the skin browns as it is then easier to remove.
Great risotto recipe, but I had to use twice as much stock as the recipe said! I also used bacon lardons instead of chorizo! Was a great winter recipe though and so nice to leave in the slow cooker for later! The texture was creamy and the butternut squash was beautifully cooked! Really yummy recipe easily served the 5 of us! Great if you are looking for budget recipes for the family! - 19 Jan 2014