Post 183: Roasted Butternut Squash & Chorizo Risotto

Masterchef was all about Buternut Squash risotto this week. And in light of my first ever butternut squash arriving in the VegBox, I thought I'd tried to both use it and break my risotto virginity. I've only been thinking of cooking a risotto for about 6 or 7 years now.

I couldn't quite bring myself to leave alone numerous perfectly good Roasted Butternut Squash recipes as I'd succumbed to the temptation of some cooking Chorizo which was on special offer.

Here is the little beauty. I added a few peas in right at the end too for a little extra colour.

Here's how I got there:
- Roasted de-seeded squash until it had gone soft, along with some garlic. Once this had cooled, I scraped it off the skin and removed the seeds that had been hiding the first time around
- fried 3 little red onions in butter and oil
- added the chorizo and then threw the rice in and ensured it was all nicely coated in oil/butter
- added 2 glasses of white wine and boiled that off
- turned it down and then topped it up with vegetable stock and kept stirring. Adding more each time the liquid had been absorbed
- Right at the end, when the rice just had a little bite left in it, I added the peas and some parmesan and stirred it through.

I'd declare the risotto a triumph. The rice had texture and the sauce wasn't sloppy. I'm not sure though that the chorizo didn't completely overpower the flavour of the squash. Everyone came back for seconds though, so can't have been too bad.