Alex's Roast Crown Prince Squash, Chicken Thigh and Chorizo Risotto. Served with Tenderstem Broccoli (Serves 4)
Ingredients
1 Crown Prince squash, cut into segments (skin on)
5-6 cloves of garlic
1 large brown onion, diced
½ stick of chorizo, diced
6 boneless chicken thighs, cut into small pieces
4 large handfuls of risotto rice
Parmesan cheese
A splash of white wine
Chicken stock
A small bunch of thyme
1 pack of Tenderstem broccoli
Butter
Salt & pepper
Olive oil
The Method
Full disclosure, I very rarely measure anything when I cook, I basically make it up as I go so please feel free to alter anything and use your judgement when adding garlic, butter salt and pepper etc and make adjustments to the timings if you feel it is necessary.
1. Prepare the squash
Wash the skin thoroughly. Cut the squash into segments and remove the seeds, keeping the skin on.
2. Roast the squash
Crush 3 garlic cloves. In a bowl, mix the squash segments, garlic, olive oil, salt, and pepper. Place on a roasting tray and roast in a hot oven at 200°C for about 30 minutes.
3. Cook the chorizo
Dice the chorizo and cook in a pan over medium heat until crisp. Remove and set aside, leaving the oil in the pan.
4. Cook the onions and chicken
Add the diced onion to the pan with the chorizo oil. Once soft, add the remaining garlic and then the chicken pieces. Season with salt, pepper, and thyme leaves.
5. Deglaze the pan
Once the chicken is cooked, pour in a generous splash of white wine to deglaze. Cook for about 30 seconds, then add the risotto rice, stirring well.
6. Cook the risotto
Gradually add chicken stock and water to the rice, stirring frequently. Continue adding liquid until the rice is nearly cooked.
7. Blend the squash
Set aside a few roasted squash segments for garnish. Blend the remaining squash into a smooth puree, adding water if needed. Mix this puree into the risotto.
8. Finish the risotto
Stir in chunks of butter and plenty of grated Parmesan cheese. Taste and adjust the seasoning. Turn off the heat and let the risotto rest.
9. Cook the Tenderstem broccoli
Steam the Tenderstem in salted water until tender, then toss with butter, salt, and pepper.
10. Serve
Spoon the risotto into bowls, top with the reserved squash segments and Tenderstem broccoli, and finish with a few shavings of Parmesan.
Enjoy!