A creamy leek, chorizo and butternut risotto with slices of fried leek and chunks of oven roasted butternut squash. The risotto is flavoured with garlic and white wine, and topped with a lemon and chorizo crumb.
Originating from northern Italy, risotto is made with short grain rice and uses parmesan for its creamy texture and wine, garlic and onions to deliver taste. This forms the base of the risotto and then other ingredients are added, often vegetables or meats.
The butternut is cubed and roasted, The risotto is created by lightly frying the leeks and when soft add the wine and add the stock bit by bit cook till the rice is soft. While the risotto is cooking create the chorizo topping by slicing and frying the chorizo. blend the bread into breadcrumbs add the chorizo and blend for a short time leaving large chunks of chorizo. Return the contents of the blender to the frying pan and lightly fry with the lemon zest. Mix the roasted butternut into the risotto with the butter and parmesan. Serve the risotto topped with the chorizo crumb
Roasting the butternut squash adds a delicious texture to the risotto and extra taste making it a delicious risotto, the star of this dish is the chorizo crumb which adds serious flavour and crunch to this dish
This recipe is ideal as a main course for any Italian dinner party, or make smaller portions add extra chorizo and use it as a starter for a Spanish dinner with friends or family