225g Welsh beef rump or sirloin steak, cut into small cubes
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
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.
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