BEEF RISOTTO WITH CHORIZO AND BUTTERNUT SQUASH

 

BEEF RISOTTO WITH CHORIZO AND BUTTERNUT SQUASH

Serves 4

9.5 Syns for the whole recipe, if using Parmesan as part of your HEX.

225g rump or sirloin steak, diced into small cubes
1 tbsp. oil - 6 Syns (could use Frylight but doesn't work as well in this recipe)
50g diced chorizo - 3.5 Syns
1 onion, finely chopped
Half a BNS, seeds removed and cut into cubes
225g Arborio/risotto rice
900ml hot beef stock
25g grated Parmesan cheese

Heat the oil in a large pan, add the cubes of beef, chorizo and onion and cook for 3 minutes.
Add the BNS and rice, stirring well together. Add the hot stock and stir well again.
Leave to simmer without a lid for about 15-20 minutes, stirring and checking the liquid quantity from time to time. Add a little more stock if it starts to absorb it too quickly.
When the rice has softened and the liquid has all been absorbed, serve the risotto on hot plates, with the Parmesan scattered over.