Chorizo, butternut squash and lemon risotto



  1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.
  2. Peel and deseed the butternut squash and chop into 2.5cm/1” cubes. Put into a large roasting tin, pour over the oil and season, mix well. Put into the oven for 30 minutes.
  3. While you wait for the squash to roast. Chop the chorizo into 1cm/ 3/8” cubes.
  4. In a large saucepan dry fry the chorizo; the oil from the chorizo will release and fry the chorizo. When the chorizo is lightly browned remove from the pan, leaving the oil in the saucepan, but remove from the heat.
  5. Thinly slice the onion and crush the garlic. Remove the thyme leaves from the stalks; if they are thin soft stalks they can remain. Roughly chop the thyme leaves still on stalks.
  6. Add the butter to the chorizo oil and heat both over a medium heat. Fry the onion, garlic and thyme with the lid on until the onion is soft and translucent.
  7. Add the rice and stir to coat with oil. Add the wine. Stir.
  8. Keep stirring until all the wine is absorbed by the rice and then start adding the stock, little by little stirring frequently. Only add more stock when what is in the pan has already been absorbed. Keep going until all the rice is cooked. If you need more liquid just use hot water.
  9. Add in the chorizo and the butternut squash to the risotto.
  10. Stir in the spinach, which will wilt in the heat of the risotto.
  11. Stir in the lemon rind and half the grated cheese. Cook for a minute, then season with black pepper and serve with the remaining cheese.