David Gillick’s recipe for his yummy Roasted Butternut Squash and Chorizo Risotto is sure to fill you up after a long training session.
Ingredients (serves 2)
1 small butternut squash, peeled, deseeded and chopped into similar-sized chunks
2 tbsp olive or rapeseed oil
salt and pepper
500ml chicken stock
100g chorizo, sliced
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
130g Arborio rice (risotto rice)
2 tbsp white wine vinegar
1 tbsp lemon juice
50g grated Parmesan
small handful of fresh parsley, chopped
Preheat the oven to 180°C/350°F/gas mark 4.
Put the chopped squash in a roasting tin and drizzle with the olive or rapeseed oil and a generous pinch of salt and pepper. Cook in the oven for 25 minutes, until tender, cooked through and lightly roasted at the edges. Set aside.
When the butternut squash has about 10 minutes left to roast, heat the chicken stock in a small saucepan.
In a separate large saucepan, lightly sauté the chorizo for a minute or two. Add the coconut oil and let it melt, then add the onion and garlic and sauté for 2 minutes. Add the rice and sauté for another minute or two to coat it in the oil.
Add the white wine vinegar and lemon juice to the pan and stir until it has been absorbed. Then start adding the chicken stock, one ladle at a time. Don’t add in another ladle of stock until the previous ladle has been absorbed by the rice. Stir continuously. When all the stock has been absorbed, stir the squash through the risotto. Finally, stir in the Parmesan cheese. Serve garnished with some chopped fresh parsley.