Beetroot, butternut squash, and chorizo risotto
Beetroot, butternut squash, and chorizo risotto I N S P I R E D I got the idea for this from my time working at Riverford Organic Farms. I learned there to cook carrots in freshly squeezed orange juice, which gives them beautiful citrus tones which complements their sweetness, making them perfect for a summery salad. Left curious after being shown this wonderful new flavour, I started experimenting. Just a note to anyone else who is keen to try this - it doesn't work with everything; for instance, sweet potato and orange is a really odd combo, and not in a good way * making mistakes so you don't have to* Beetroot and blood orange on the other hand - incredible. Have a great time making this, as risotto is a fun dish to make - and if you have time, please let me know how it goes! : )
- 1 large beetroot
- 1 small butternut squash
- 1 whole courgette
- 2 blood oranges
- 1/2 cup risotto rice
- 3 whole spring onions
- 1 125ml good quality white wine
- 4 inch Spanish chorizo sausage
- 50 grams Parmesan cheese
- a few pinches to taste Salt and pepper
- 3 handfuls rocket leaves
- First, preheat your oven to 200 degrees C (or gas mark 4). Whilst it’s heating up, peel and chop 2 medium sized beetroot into very small cubes, about 1cm by 1cm.
- Squeeze 2 blood oranges, into an oven proof dish, add the beetroot, mixing so that the beetroot is covered in the juice. Cover with tin foil and place in the oven for 30 minutes.
- In the meantime, peel the butternut squash, scoop out the seeds and chop in the same way that you did with the beetroot. Put this to one side.
- Heat about 1tbs of coconut oil into a large pan and set on a medium-low heat. Whilst the oil is heating up, finely chop the sprig onion.
- Once hot, add the butternut squash, courgette and spring onion to the pan, stirring as you go. At this stage add a small dash of smoked paprika.
- After cooking for 5 minutes, add the chorizo in little bitesize chunks. (To make this a vegetarian meal, leave this bit out).
- Next add the risotto rice and stir, making sure it’s coated with the juices produced from the veg and chorizo. Once coated, add the wine and stir again.
- Once the wine has reduced and the alcohol has evaporated, add the veg stock bit by bit, stirring as you go. You want the rice and veg to be fully saturated as the risotto rice really absorbs a lot, and the reason that the stock is added a bit at a time is so that it does not overcook the rice as that’s how it goes stodgy. Keep on a low heat until the beetroot is cooked.
- Once the beetroot is cooked, add it to the pan along with the blood orange juice from the baking dish.
- At this stage, it’s just a case of keeping an eye on the rice, stirring occasionally. If it starts to dry out before it’s cooked, add more stock until it’s done.
- Just before serving, grate parmesan over the dish and gently stir it in.
- Serve on a bed of rocket with a final sprinkling of grated parmesan over the top!
- E n j o y : )