Chorizo and squash risotto
Submitted - Ben
Dry white wine
400g risotto rice
MethodSet 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.