BUTTERNUT SQUASH, SAGE & HOT HONEY CHORIZO RISOTTO
Ingredienti
Preparazione
Add your squash in a saucepan, fill with water and cover, bring to a boil, and steam squash until tender, 15-20 minutes until soft, drain and blend to smooth set to side In a dry pan place your chorizo and cook for 5-6 mins, add in a few tablespoons of your hot honey to glaze and set to side.
Dice up your onion and add to a pan with a touch of olive oil and tsp of butter and cook until soft (5-6 mins).
Toast your Carnaroli Rice on a low heat in a dry pan for 2-3 mins, this will not only release that nutty flavour but will prevent the break down of the rice during the cooking process.
Add your white wine to the pan and turn up the heat to medium and stir until the wine has evaporated. Add one ladle of your stock at a time as it soaks into your rice. Around the 10 minute mark add your Squash puree.
Continue to cook for a further 17/18 mins. Remove the Risotto from the heat and add in your cheese, butter and top with your Hot Honey Chorizo, Crispy onions and sage.
Easy Hot Honey Glaze Method
Place all ingredients in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil. Boil for 4 minutes, swirling the pan occasionally. Remove from heat.
