SQUASH AND CHORIZO RISOTTO

SQUASH AND CHORIZO RISOTTO

Serves 2

Approx. 2.5 Syns per serving

900ml chicken stock
1 small BNS, peeled, deseeded and diced
75g chorizo, diced - approx. 5 Syns
150g risotto rice
50g frozen peas

Put the stock in a pan and bring back to the boil. Add the squash and par-boil for 2-3 minutes.
Lift out the squash with a slotted spoon and set aside, leaving the stock over a low heat.
Meanwhile, fry the chorizo in another pan over a moderate heat, until browned. Remove from the pan and set aside.
Add the rice and stir for one minute in the chorizo oil. Reduce the heat slightly and stir in the BNS and some of the hot stock.
Stir until the stock has been absorbed, then gradually add more stock, stirring until absorbed, repeating until all the stock has been absorbed and the rice is just cooked.
Stir in the frozen peas and cook for about 3 minutes. Stir in the cooked chorizo and season to taste (careful with the salt).
Divide between two warmed bowls and serve immediately.

Absolutely gorgeous topped with fresh Parmesan shavings (HEX's).