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Heat the oil in a large pan and sauté shallots and garlic. After one minute add the rice and cook, stirring for another two minutes or until the rice starts to swell.
Add wine and boil, stirring continuously until the liquid has reduced.
Add ladles of stock gradually, adding another ladleful only when the previous stock addition has been absorbed by the rice.
Stir in the butternut squash and cook for a further five minutes or until the squash is tender.
Add the Chorizo and stir in the Parmesan. Gently heat through.
Divide between four serving plates and garnish with Watercress.
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