Butternut squash risotto recipe

1. 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.

2. 2

   Using a sharp knife carefully cut away the thick skin on the butternut squash leaving just the flesh.

3. 3

   Next cut in half and remove the seeds, keeping these for the garnish.

4. 4

   Cut the butternut into half inch dice and cook in boiling salted water until tender.

5. 5

   When cooked plunge in cold water along with the Jersey Royal Pearls to stop the cooking process.

6. 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.

7. 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.

8. 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.

9. 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.

10. 10

    Repeat the process until the rice is fully cooked.

11. 11

    Season with salt and pepper.

12. 12

    To finish add the diced butter and fold in the sliced chorizo sausage, chunks of goat's cheese and butternut squash.

13. 13

    Arrange over the seasoned, sauteed Jersey Royal Pearl potatoes and garnish with the toasted butternut squash seeds.

* Per serving · 4 servings · Values may vary.