How to make Welsh beef risotto with chorizo and butternut squash
Enjoy an unusual take on the Italian dish, made with Welsh beef
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.225g Welsh beef rump or sirloin steak, cut into small cubes
15ml oil
50g raw chorizo style sausage, skin removed and sliced
1 onion, peeled and chopped
½ butternut squash, seeds removed and cut into cubes
225g Arborio risotto rice
black pepper
900ml beef stock
25g grated Parmesan cheese
Heat oil in a large pan, add beef rump cubes, chorizo and onion, and cook for two to three 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.
For more Welsh meat recipes, go to eatwelshlambandwelshbeef.com
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments