'Free from' kitchen 'Free from' kitchen

Weekday S.O.S.


Although I love cooking, I must confess that after a hard day’s work, sometimes all I feel like doing is popping to the supermarket on the way home and picking up a ready meal to shove into the microwave. 

Making sure you have a quick and delicious evening meal is something we all want to come home to of an evening, but something which so many people find a challenge. And unfortunately, it is frequently made even more problematic if you suffer from food intolerances. Just this week I visited a very well known upmarket food shop, and I couldn’t find a single ready meal which was free from wheat and gluten alone, which was very frustrating. It becomes even more of a minefield if you have multiple allergies.

One of the simplest and tastiest quick suppers you can put together is a risotto, but unfortunately, it is often out of bounds for people following a dairy free diet. This week’s recipe is one of my favourite weekday staples, which is quick, delicious and also wheat, gluten and dairy free. Feel free to play around with the ingredients in the recipe to suit your tastes, but is a great alternative to the tradition butter and parmesan heavy versions.

Roasted Butternut Squash, Chorizo & Sage Risotto

Serves 4


1 medium sized butternut squash

3 tablespoons olive oil

1 medium white onion

300g Arborio rice

1 litre of chicken stock (preferably homemade or fresh)

200g Chorizo sausage, cubed (ensure it is cooking chorizo and good quality)

8 – 10 fresh sage leaves, chopped



1.)     Preheat the oven to 200°C

2.)     Peel the butternut squash,  scoop out the seeds and chop into cubes, roughly 1cm square

3.)     Bake the cubes of squash on a baking tray, coating them evenly in 2 tablespoons of olive oil for around 20 minutes until soft

4.)     Meanwhile, chop the onion finely and soften in a pan using the remaining tablespoon of olive oil until golden

5.)     Add the chorizo cubes and risotto rice to the onion and and mix evenly

6.)     Add the stock gradually to the rice, cooking until the rice has absorbed the liquid before adding a little more. This should take you around 20 minutes.

7.)     Once you have added all the stock to the rice, the risotto rice should be tender and the consistency should be thick and not watery.

8.)     I like to serve by mixing half of the squash into the risotto and serving the remaining chunks on top, sprinkled with sage leaves

9.)     Serve immediately



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