Kim's Kitchen

1/2 small winter squash deseeded and diced
1 1/2tbs olive oil
1 clove garlic, peeled and thinly sliced
2 shallots, peeled and chopped
50g chorizo, diced
175g risotto rice
75 ml White Wine
400ml vegetable stock
50g frozen peas
40g grated parmesan

Preheat oven to 200C/Gas 6. Toss diced squash with 1 tbs oil and garlic, and place in a roasting tin. Cook for 25 mins, turning once halfway through cooking, until tender and beginning to turn golden at the edges. 

Meanwhile, heat remaining oil and fry the shallots and chorizo in a saucepan over a medium heat for 3-4 minutes releases some of its fat. 

Add the rice and stir for 1 minute in the chorizo oil. Reduce the heat slightly and stir in the wine. Stir until the wine has been absorbed, then gradually add stock, stirring often, until the rice is just cooked – about 20 minutes.

Stir in the frozen peas and cook for 2-3 minutes. Stir in squash and parmesan. Warm through until cheese has melted, then serve

Morrison's recipe