Start by preparing butternut squash. Preheat the oven to 180C/ 350F/ Gas Mark 4. Peel your butternut squash, deseed it and cut into chunks. Pop it on a baking tray lined with aluminium foil with a glug of oil (make sure all the pieces are evenly coated) and roast for approx 20-25 min until tender. Once roasted, you should be able to mash it into the rough puree with the fork. Set aside.
In the meantime melt butter in the pan, add the onion and cook for 5 minutes until softened but not coloured. Add garlic and continue to cook for another 2 minutes, stirring and not letting garlic to burn as it will turn bitter.
While onion is cooking, skin and slice the chorizo. Fry it gently in a dry frying pan until it releases all the beautiful oils. Set aside.
Add rice to the onion mix and stir well for 1 minute. Slowly start adding your hot stock ladle at a time. Altogether it should take you approx 15-17 min to achieve perfect consistency of risotto. It should be nice and plump and still have tiny bit of "bite" to it (be slightly al dente). You should use up all your stock.
Add your mashed up butternut squash, smoked paprika and chorizo with all the released oils and stir well, making sure they coat the rice nicely. Adjust seasoning as per your preferences.
Add grated parmesan and some more butter (optional )and mix these in gently. Let your risotto stand for 5 minutes before serving.
Garnish with chopped parsley and enjoy with some extra parmesan and a side of seasonal veg.