• 1 butternut squash
  • 1 tbsp olive oil
  • 1/2 an onion
  • 2 garlic cloves
  • 200 chorizo
  • 300g risotto rice
  •  750ml stock
  • 50g parmesan
  • 100g hard goat’s cheese
  • handful of parsley


Prep time: 45 mins. Serves 4.

Chorizo goes in everything in my opinion. Here’s another example. The crispy chorizo adds a texture against the creamy goat’s cheese and the oils combined with the squash give it a stand out colour. I’ve used a hard goat’s cheese but you could use a soft one instead.


This step can be done ahead of time: Start by roasting the butternut squash; cut in half and remove the seeds, leave the skin on, rub with the oil and roast in the oven at 180C until soft and the skin in lightly charred (about 40 mins).

Start the risotto base; dice the chorizo and fry in a deep pan until crispy and the oils have released in the pan. Use a slotted spoon and remove one third of the chorizo and set aside. Dice the onion and finely mince the garlic, add to the pan and allow to soften. 

Scrape the soft roasted squash from the skin using a spoon and discard the skin.

Add the risotto rice and fry for 2 mins before adding 200ml of the stock. Add the soft squash flesh and stir. To exaggerate the orange colour, you can add a sprinkle of ground turmeric/saffron if you want. Stir occasionally and when the stock has nearly completely absorbed, add a little more. Repeat the process until all the stock is used and the rice is soft (you may need add extra water).

When the risotto is smooth and creamy, grate the parmesan in, and crumble in half the goat’s cheese and stir to melt. Add a good amount of black pepper (and season with salt to taste, but the stock will have added salt), chop the parsley and stir through.

Top with the remaining crispy chorizo and goat’s cheese to serve.