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- Butternut Squash and Chorizo Risotto
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Ingredients
- 350 g of risotto rice
- 75 g of parmigiano reggiano, grated
- 100 g of spanish sliced chorizo sausage, cut into quarters
- 2 cloves of garlic, peeled and thinly sliced
- 1 large of butternut squash
- 3 tbsp of olive oil
- 800 ml of vegetable stock, made from one stock cube
- 150 ml of white wine
- 4 shallots, peeled and chopped