Chorizo and Squash Risotto Recipe


  1. Place the chicken stock in a pan and bring to the boil.
  2. Add the squash and parboil for 2-3 minutes.
  3. Lift out the squash and set both aside, leaving the stock over a low heat.
  4. Fry the chorizo in a saucepan over a medium heat for 3-4 minutes until they brown.
  5. Remove from the pan and set aside.
  6. Add the rice and stir for 1 minute in the chorizo oil.
  7. Reduce the heat slightly and stir in the squash and some hot stock.
  8. Stir until the stock has been absorbed, then gradually add more stock, stirring often, until the rice is just cooked this takes about 20 minutes.
  9. Stir in the frozen peas and cook for a further 2-3 minutes.
  10. Stir in the cooked chorizo.
  11. Divide between shallow bowls and top with fresh parmesan shavings


  • 1800ml chicken stock
  • 2 small diced winter squash
  • 150g diced chorizo
  • 300g risotto rice
  • 100g frozen peas
  • Parmesan shavings

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