Chorizo, Butternut Squash and Pea Risotto with Crispy Sage, Paprika Hazelnuts and Crushed Amaretti

Everyone loves risotto and butternut squash and chorizo is a classic combination. However, with the little twists I have made to my recipe, this is a risotto with a difference. The crispy sage, paprika hazelnuts and amaretti all add texture and more layers of flavour. The crushed amaretti biscuit on top is a classic Italian addition which I personally love. The little hint of sweetness works so well with the squash, while the saltiness from the parmesan and spice from the nuts and chorizo balances everything out. I use the seeds from the squash to add more crunch on minimise waste. Plus, at just £1.86 a portion this is a very affordable dish which would impress at any dinner party.

Serves 4
£1.86 per portion

1. Cut a large butternut squash in half. Drizzle one half with a little olive oil, season and roast at 200C for 45 mins until the flesh is soft. Chop up the other half into small chunks and remove the seeds to use later.
2. Drizzle 4 garlic cloves still in their skin with olive oil and wrap in tin foil. After 15 mins, roast the garlic alongside the squash for 30 mins until soft.
3. Once the squash is cooked and the garlic is roasted, spoon the flesh into a food processor and squeeze out the flesh from the garlic cloves. Blitz until smooth.
4. Fry an onion in a little olive oil until soft and caramelised. Once golden add 300g risotto rice and stir.
5. Add 200ml white wine and reduce until the liquid is almost all gone. Then add a ladleful of hot chicken stock at a time, adding more once the liquid is absorbed each time.
6. While the rice is cooking, roast the squash cubes in a little olive oil and seasoning. Add some cubed chorizo and continue to roast until the chorizo has released its oil and gone nice and crispy.
7. Once the rice still has a little bite, add the roasted garlic and squash puree and the roasted squash and chorizo. Stir well and add 200g frozen peas and a good squeeze of lemon. Stir well and add the juice of a lemon.
8. Toast a handful of roughly chopped hazelnuts in a dry frying pan then add the seeds from the squash and 1 tsp each of paprika and garlic salt. Toss together.
9. Melt 25g butter until foaming in a frying pan and add the sage leaves. Tossing until they are nice and crispy.
10. Add a good grating of parmesan to the risotto. Season to taste and spoon into bowls topped with the crispy sage, crunchy nuts and seeds and a crushed amaretti biscuit. And don’t forget the extra parmesan!