Butternut squash and chickpea risotto, Snowdonia cheese & hot smoked chipotle beef jerky

Recipe serves 2 people

Ingredients

• 200g Arborio risotto rice
• 1 medium onion peeled and chopped
• 200g butternut squash peeled and diced
• 1 x 300g tin of chickpeas
• 1 x vegetable stock cube
• 200g Snowdonia cheese (variety of flavours)
• 100ml double cream
• 100g butter
• 1 bunch of chives
• Choice of 40g Hot Smoked Chipotle Beef Jerky or Devil’s Wrath Beef Jerky (if you dare!)

How to cook

1. Sauté the onion, butternut squash and Arborio rice in a medium thick bottomed pan until the rice is transparent
2. Cover with water and add the veg stock cube, bring to the boil and simmer for 20 minutes
3. Add the chickpeas, double cream and butter
4. Season to taste

To serve

Place the risotto into a bowl, grate the cheese and hot smoked chipotle beef jerky on top, garnish with chopped chives.

Get your beef jerky here