Butternut Squash and Chorizo Risotto

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Add the onion and fry until starting to soften, 4-5 mins, then add the garlic and fry for 1 min more.

Add the risotto rice to the pan, then stir and cook until the edges are translucent, 1-2 mins.

Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, roughly chop the hazelnuts. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). 

In a small bowl, combine the hazelnuts, rosemary, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Heat a large frying pan on medium-high heat (no oil). Once hot, toast the crumb mixture until golden brown, 3-4 mins. TIP: Watch it like a hawk as it can burn easily. Set aside for later.

When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount), hard Italian style cheese and roasted butternut squash.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.