This risotto is one that the entire family can enjoy. It leaves you with a hint of spice on your tongue, without the heat. The butternut squash also gives the dish a sweet added flavour, is healthy and its low GI content will have you feeling fuller for longer. Our toddlers eat this meal at record speed.
The recipe is simple to put together and only takes up to 30 minutes to cook.
- 1 Onion Chopped
400g Cooking Chorizo Sausage Sliced
1 Small Butternut Squash Cubed
1 Red Pepper
1 Tin Chopped Tomatoes
500ml Chicken Stock
300g Risotto Rice
1 Bag of Spinach (optional)
Handful of Chopped Coriander
- Fry the onion and the chorizo sausage together with a little oil in a non-stick pan. Once the onions have turned clear, add the butternut squash, paprika and red pepper and fry for a few minutes so the flavours can be absorbed by the ingredients.
Add the chopped tomatoes, chicken stock and risotto rice. Bring to the boil and keep on a high heat for 2 minutes, then lower the heat and leave to simmer for twenty minutes, or until the rice has soaked up all the cooking juices. Around 5 minutes before the end of the cooking time, add the spinach (if you’re using) and stir in until all of the leaves have wilted.
Season with a little salt and pepper, to taste, then garnish with the chopped coriander and serve.
A truly simple midweek meal. If you want to add a little colour and boost the vegetables, try adding a variation of green beans, peas, sweetcorn or cauliflower, when you add your risotto rice. Also, if you’re running low on Risotto Rice, you can use regular long grain rice instead and reduce the stock amount you use slightly.