'Make things go further'

Want to make a tasty midweek dish.

Roasted Butternut Squash and Chorizo Risotto

So you've made a vegetable stock using the Broccoli stalk from my last blog, well done. Now what to do with it?

Risotto is the answer, tasty and filling.

Ingredients: Feeds four, or two hungry boys.

One onion, finely diced.

Butternut Squash (cubed and oven roasted)

Two cloves of garlic.

Chorizo, half a ring.

Risotto rice - 200g.

Veg Stock - 1.5l

Chilli flakes. 

Fresh Thyme.

Salt and Pepper.


Start by cubing your butternut squash and placing it on a roasting tray with a drizzle of oil, place into a preheated oven at 150c for an hour.

Fry your onions in a heavy based pan with a knob of butter and a couple tablespoons of oil.

When they're sweated down add the chorizo and continue to cook, you want to get some good caramelisation on the chorizo, then add the garlic and sweat it down for another minute of two.

Add the risotto rice, move it around the pan, you want the rice to absorb the fat from the chorizo oil. Once the base of the pan looks dry you can start adding other herbs and spices before you add your veg stock. Add the stock one ladle at a time. Its best to the stock on a hob next to the risotto pan at temperature, this was the cooking process isn't slowed down by adding cold stock to the pan. Keep adding ladle full after ladle full whilst still you stir. Once all of your stock has been absorbed you can add you butternut squash at this point if you want to add some grated cheese or more seasoning this'll be the time to do it. A pecorino or parmesan cheese would be lovely with the chorizo and butternut squash, however cheddar is more than adequate if that's all you have in. 

Will keep in the fridge for a day or two, you may have to add some water to the risotto to reheat it back to its original consistency. 

Enjoy, stay safe.