Beer Risotto, Roasted Squash and Chorizo ​​- Sam Anthamatten (White Frontier)

For a lager, we offer a Beer Risotto with Roasted Squash and Chorizo ​​Crumble . The squash will bring a nice sweetness and a velvety texture which will pleasantly complement the lager.

Ingredients for 2 people:

For the risotto:

  • 150g Arborio rice
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 300ml lager
  • 500ml vegetable stock
  • 200g squash (such as pumpkin or butternut), diced
  • 50g grated parmesan
  • 2 tablespoons of olive oil
  • Salt and pepper

For the chorizo ​​crumble:

  • 100g chorizo, finely chopped
  • 30g of breadcrumbs
  • 1 tablespoon of butter

Instructions :

  1. Preparation of the Squash :

    • Preheat the oven to 200°C.
    • Place the diced squash on a baking tray, drizzle with olive oil, salt and pepper.
    • Roast until the squash is tender and golden, about 20 minutes.
  2. Preparation of Chorizo ​​Crumble :

    • In a pan, cook the chorizo ​​until crispy.
    • Add the butter and breadcrumbs, cook until the breadcrumbs are golden and crispy. Reserve.
  3. Preparation of Risotto :

    • Saute shallot and garlic in olive oil until soft.
    • Add the rice and fry until translucent.
    • Pour in the lager and simmer until absorbed.
  4. Continuous Cooking :

    • Add the stock, a ladleful at a time, stirring and allowing each addition to be absorbed before adding the next.
  5. Adding Squash :

    • Add the roasted squash to the risotto during the last stage of cooking.
  6. Finish :

    • Stir in the parmesan, season with salt and pepper to taste.
  7. Services :

    • Serve the risotto hot, garnished with chorizo ​​crumble.

The sweetness of the roasted squash, combined with the spicy chorizo ​​crumble, creates a perfect contrast to the fresh, sparkling lager.

Cheers & Stay Brewtiful!