Butternut Squash & Chorizo Risotto

Name: Butternut Squash & Chorizo Risotto
Ingredients: 3/4 pounds, 2-1/8 ounces, weight Butternut Squash; 7 ounces, weight Chorizo; 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 5 cups, 10 tablespoons, 1/2 teaspoons, 1/4 pinches Vegetable Stock; 3/4 ounces, weight Butter; 3/4 pounds, 2-1/8 ounces, weight Risotto Rice; 3-5/8 ounces, weight Cream Cheese; 1 bunch Lemon Thyme; 1 ounces, weight Parmesan Cheese, Grated; 1 pinch Black Pepper

11 ingredients

1 steps

Ingredients

3/4 pounds, 2-1/8 ounces, weight Butternut Squash
7 ounces, weight Chorizo
1 Tablespoon Olive Oil
1 whole Onion, Diced
5 cups, 10 tablespoons, 1/2 teaspoons, 1/4 pinches Vegetable Stock
3/4 ounces, weight Butter
3/4 pounds, 2-1/8 ounces, weight Risotto Rice
3-5/8 ounces, weight Cream Cheese
1 bunch Lemon Thyme
1 ounces, weight Parmesan Cheese, Grated
1 pinch Black Pepper

Directions

1

["1. Heat the oven to 180\u00b0C.", "2. Put half the butternut squash and the chorizo slices in a roasting tin and drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes. Take care to not let the chorizo burn (they become hard and chewy if this happens - you may need to remove the chorizo after about 15 minutes).", "3. Simmer the remaining squash in stock until softened. Tip the squash into a sieve, reserving any stock in a bowl below. Puree the squash (I used my trusty hand blender for this) and keep on the side.", "4. Melt the butter in a large pan and sweat the chopped onion for about 5 minutes.", "5. Tip in the rice and stir well into the onion. This step creates a \"shell\"" around each grain of rice

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