30 Minutes
Leek, Butternut Squash and Chorizo Lentils with Risotto Blanco

Leek, Butternut Squash and Chorizo Lentils with Risotto Blanco

A creamy roast butternut parmesan risotto topped with a mixture of chorizo, lentils, leeks and sage

How it's doneDirections

Step 1

30 Minutes

  • Set the oven to 190C 375F or gas mark 5
  • Boil the water and add to the stock cube

Step 2

  • Peel and chop the butternut squash into cube.
  • Lightly coat the baking tray with oil using a pastry brush.
  • Add the butternut squash cubes to the baking tray and coat the cubes in oil, place in the oven
  • Bake for 15 minutes turning once part way through cooking

Step 3

  • Wash the leeks
  • Chop the white of the leeks finely
  • Chop the green of the leeks roughly

Step 4

  • Set a pan on the heat, with a 1/4 of the butter and a spot of olive oil
  • Add the white of the leeks, cook for a minute or two, add the garlic to the pan

Step 5

  • Wash the risotto rice then add the rice to the onions cook.
  • Cook until the rice starts to look transparent.

Step 6

Add the white wine, cook till wine has evaporated.

Step 7

  • Add enough stock to cover the rice.
  • Add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice.
  • Continue adding ladle after ladle until all the stock is used up.

Step 8

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 9

While the rice is cooking

  • Heat the olive oil in the frying pan.
  • Chop the chorizo into cubes
  • Add the chorizo to the pan fry till crisp
  • Peel and chop half the garlic, add the garlic to the pan cook for a minute or two

Step 10

  • Wash and remove the thyme leaves from their stalks zest the lemon(s) add to the pan
  • Open the tin of lentils and place in a sieve rinse with cold water, drain the lentils add to the pan
  • Cook for a minute or two, turn the heat down and keep warm on a low light
    stir occasionally

Step 11

  • Set a pan on the heat, with a 1/4 of the butter and a spot of olive oil.
  • Peel and chop the remaining garlic, add the garlic to the pan.
  •  Add the green of the leeks cook for 5 minutes.
  • Wash and chop the sage leaves, add to the pan
    set a side

Step 12

5 Minutes

  • Finely grate the parmesan.
  • Add the parmesan and the remaining butter to the rice, Stir and then place a lid on the pan and leave for five minutes.
  • Add the roast squash, to the risotto

Step 13

  • Mix the lentil mixture and leek mixture together
    serve the risotto in individual bowls.
  • Sprinkle the lentil/leek mixture over the top of the risotto.
  • Sprinkle with parmesan shavings and serve

This recipe was inspired by a vegetarian recipe from the Dennis Potter recipe book Paradisio seasons.

What you needIngredients

Servings 2
Utensils
  • 1 Large Pan
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Frying Pan
  • 1 Baking Tray
  • 1 Garlic Crusher
Risotto
  • 30 grams butter
  • 200 grams risotto rice
  • 1/2 butternut squash
  • 1 leeks
  • 110 grams chorizo
  • 6 fresh sage leaves
  • 2 garlic clove
  • 1/2 lemon
  • 1 sprig thyme
  • 2 tbsps olive oil
  • 1/2 tin green lentils
  • 1 vegetable stock cube
  • 100 ml white wine
  • 500 ml water
  • 40 grams parmesan
  • black pepper - to taste
  • salt - to taste

Yummy ideasLatest Recipes

30 minutes
Red pepper and Manchego Tortilla
Red pepper and Manchego Tortilla Category: Around the World, Flexitarian, Healthy, Low Cost, Main, Quick and Easy, Traditional
180 minutes
Lamb and Ale Stew with bubble and Squeak Patties
Lamb and Ale Stew with bubble and Squeak Patties Category: Freezer Friendly, Main, Meat Feast, Traditional, uk
30 Minutes
Garlic Steak Fajitas with a Lettuce and Avocado Salad
Garlic Steak Fajitas with a Lettuce and Avocado Salad Category: Around the World, Main, Meat Feast, Modern, Quick and Easy