Welsh Beef Risotto with Chorizo and Butternut Squash



Method

  1. Heat oil in a large pan, add beef rump cubes, chorizo and onion, and cook for 2-3 minutes.
  2. Add the butternut squash and rice, stir well together. Add hot stock and again stir well.
  3. Leave to simmer without a lid on for about 15-20 minutes, stirring and checking liquid quantity from time to time. Add just a little more stock if it starts to absorb too quickly.
  4. Scatter with Parmesan and serve.

Recipe Information

Serves 4
Calories 404 kcals
Cooking Time

Ingredients

  • 225g (8oz) Welsh beef rump or sirloin steak, cut into small cubes
  • 15ml (1tbsp) oil
  • 50g(2oz) raw chorizo style sausage, skin removed and sliced
  • 1 onion, peeled and chopped
  • ½ butternut squash, seeds removed and cut into cubes
  • 225g (8oz) Arborio risotto rice
  • black pepper
  • 900ml (1½pt) beef stock
  • 25g (1oz) grated Parmesan cheese

Nutrition Information

  • Calories 404 kcal
  • Energy 1706kJ
  • Fat 12.4g
  • Saturates 4.3g
  • Salt 1.09g
  • Iron 2.26mg
  • 5-a-day 1