Welsh Beef Risotto with Chorizo and Butternut Squash
- Heat oil in a large pan, add beef rump cubes, chorizo and onion, and cook for 2-3 minutes.
- Add the butternut squash and rice, stir well together. Add hot stock and again stir well.
- 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.
- Scatter with Parmesan and serve.