Chorizo and squash risotto

Submitted - Ben
Views - 261
Serves - 6

Ingredients

1 chorizo
1 squash
Shallots
Celery
Dry white wine
Parsley
Parmesan
Stock
Garlic
400g risotto rice

Method

Set oven to 180 and roast the squash for 20 minutes or so.
Fry the onions, celery and garlic for a while.
Add the chorizzo.
Add the rice, coat it, turn up the heat then add some wine.
Add stock gradually stirring regularly.
Towards the end add the roasted squash, parsley and parmesan.