Risotto is one of my favourite dishes and definitely a go to recipe during the week when the fridge is looking empty. Once you’ve mastered the basic risotto bianco you can add whatever you like to it, we often just add whatever veg and meat we have left in the fridge. Courgette is good as is some left over roast lamb, really anything works, you can either add before the rice or cook separately and add at the end.
But this recipe was planned and is a really nice flavour combination, you do need quite strong flavours in a risotto otherwise it can just taste of cheesy rice.Ingredients (serves 2-3) 250g arborio rice Half a chorizo Handful of mushrooms Half a butternut squash 2 brown onions 2 cloves garlic Glass of white wine 500ml of vegetable stock Parmesan cheese grated Butter
- Chop the butternut squash into smallish cubes, drizzle over a little olive oil and roast in the oven (190 degrees) until soft and a little caramelised. (15-20 mins)
- While the squash is cooking, finely chop the onions and garlic, gentle soften in a large pan with some olive oil. Add the chorizo cut up into chunks and the mushrooms thinly sliced.
- Once softened stir in the rice and ensure that all the grains are coated in some oil. Then add the glass of wine, simmer and stir continuously until all the liquid is absorbed,
- Now start adding the stock a little at a time, each time stirring until fully absorbed before adding more. A ladle full is about the right amount to add each time.
- After all the stock has been added test the rice, if it’s soft then you’re done, but if it’s still a little crunchy then add some hot water until nice and soft.
- Take off the heat, grate in a nice amount of parmesan and add a good chunk of butter. Stir in, place a lid on the pan and leave to stand for 1 minute.
- Now gently stir in the roasted squash and serve.