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1
Simply boil in salted water the Jersey Royal Pearls - only use the pearls as they are smaller than regular Jerseys and therefore carry a greater depth of flavour in their bite size pieces.
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2
Using a sharp knife carefully cut away the thick skin on the butternut squash leaving just the flesh.
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3
Next cut in half and remove the seeds, keeping these for the garnish.
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4
Cut the butternut into half inch dice and cook in boiling salted water until tender.
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5
When cooked plunge in cold water along with the Jersey Royal Pearls to stop the cooking process.
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6
Heat a little olive oil in a frying pan and colour the potatoes and butternut squash on all sides until golden brown, then set aside until later.
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7
To make the risotto: Heat the vegetable stock up and leave to stand, In a heavy based large pan heat the remaining olive oil and add the diced onion, garlic clove, thyme and bay leaf.
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8
Cook with no colour until tender, then add the risotto rice, Cook for a further minute to crack the rice, then add the white wine stirring all of the time.
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9
Once the wine has evaporated, next start to add the hot vegetable stock, one ladle at a time, constantly stirring and creating steam, making sure you wait until the rice has fully absorbed all of the liquid before you add more.
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10
Repeat the process until the rice is fully cooked.
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11
Season with salt and pepper.
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12
To finish add the diced butter and fold in the sliced chorizo sausage, chunks of goat's cheese and butternut squash.
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13
Arrange over the seasoned, sauteed Jersey Royal Pearl potatoes and garnish with the toasted butternut squash seeds.
