Butternut Squash, Prawn and Chorizo Risotto

Serves 4

METHOD:

1. Heat the oil in a large pan and sauté shallots and garlic. After one minute add the rice and cook, stirring for another two minutes or until the rice starts to swell.
2. Add wine and boil, stirring continuously until the liquid has reduced.
3. Add ladles of stock gradually, adding another ladleful only after each addition has been absorbed by the rice.
4. Stir in the butternut squash and cook for a further five minutes or until the squash is tender.
5. Add the Chorizo, prawns and stir in the Boursin. Gently heat through.
6. Divide between four serving plates and garnish with rocket.

INGREDIENTS:

• 1 tbsp vegetable oil
• 1 banana shallot (or 2 shallots), finely chopped
• 1 clove garlic, chopped
• 300g risotto rice
• 150ml dry white wine
• 1.5litres good quality chicken stock
• 1 small butternut squash, chopped into small dice
• 100g Chorizo, chopped into small dice
• 100g cooked prawns
• 150g Boursin
• Rocket leaves, to garnish