This lovely squash and chorizo risotto is perfect for the slow cooker and is just wonderful in autumn when we have lots of squash. We love the contrasting colours of the yellow squash, the red chorizo and the rocket leaves - delicious!
It may be helpful to bake the butternut squash for 30 minutes until the skin browns as it is then easier to remove.
Great risotto recipe, but I had to use twice as much stock as the recipe said! I also used bacon lardons instead of chorizo! Was a great winter recipe though and so nice to leave in the slow cooker for later! The texture was creamy and the butternut squash was beautifully cooked! Really yummy recipe easily served the 5 of us! Great if you are looking for budget recipes for the family! - 19 Jan 2014