Risotto with Squash and Chorizo

By Janet-2

Ingredients

• 1 squash
• 1 onion
• 2 sticks of celery
• 5 tbsp. unsalted butter
• 2 chorizo sausages
• 2 sprigs of thyme
• 1 lb. risotto rice
• 2 cups of dry white wine
• 1 cup chicken stock
• 10 sage leaves
• finely grated Parmesan cheese

Preparation

Step 1

Peel and then cube the squash. Chop onion and celery into fine dice.

Heat a heavy casserole pan and melt 3 tbsp. butter. Add the diced vegetables. Sweat the vegetables for about 5 minutes.

Peel the chorizo and cut into small dice. Add to the onion and celery. After 5 minutes, add the squash and thyme. Season with salt and pepper.

Add the rice and coat with the butter. Then pour in the wine. Stir and cook. Slowly add the stock, little by little.

Shred the sage leaves finely and add after 10 minutes. Cook until the rice increases in volume and is fully cooked. Stir in remaining butter and the Parmesan cheese.