Butternut Squash, Kale & Chorizo Risetti

Peel the butternut squash and cut into cubes about 1 cm x 1 cm. Once you have 150 gram of butternut squash cubes cut the remaining off cuts into larger pieces.
Cut the red onion into small dices (brunoise) and chop the garlic finely.
Place the squash off cuts and any red onion and garlic trimmings in a small pot, cover with water, add salt and let boil.
Meanwhile cut the chorizo in cubes and chop the spring onions.
Clean the kale by removing the green part from the stem and cut into finger size pieces.
By now the butternut squash should be cooked soft. Mix in a food blender into a fine puree and set aside.
Heat up a tablespoon of olive oil in a large pan and add the onion dices, chopped garlic and butternut squash cubes.
Cook for a few minutes without giving color and add the risoni. Season with salt, pepper, paprika powder and coriander powder.
Keep stirring to avoid the risoni from sticking.
Now add slowly water to the risoni using the same steps as if you would cook a risotto.
Reduce the heat and slowly simmer adding more water if needed.
When the risoni starts turning translucent add the chorizo.
Cook for another 2 minutes and taste the risoni, if the pasta is still hard keep adding water and cook longer if it has only a light bite left it to it go to the next step.
Add the squash puree, kale, spring onions, sour cream and parmesan and carefully stir it to combine.
Boil all together for one more time and adjust the seasoning with salt and pepper.
Your risetti should be smooth and making waves when you move the pan back and forth. If it looks dry add more water and sour cream if it is too runny add more parmesan.
Garnish the risetti with a dollop of sour cream and the toasted pepitas.

Butternut Squash, Kale & Chorizo Risetti

Ingredients

Instructions

Nutrition

Butternut Squash, Kale & Chorizo Risetti

Ingredients metricus customery 1x2x3x

Instructions

Nutrition

Ingredients