Imported from TikTok

Butternut and Chorizo Risotto

Name: Butternut and Chorizo Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 chorizo Chorizo (Cut into small cubes; some is blended into the cream and the rest is reserved for the garnish.); 0.5 courge Butternut squash (Cut into small cubes.); 2 verres Risotto rice (The size of the glasses is not specified.); 1 L Chicken stock (Add gradually, one ladleful at a time.); 1 Onion (Chopped.); 1 c. à soupe Crème fraîche (For the butternut and chorizo cream.); Olive oil (For toasting the rice; quantity not specified.); White wine (For deglazing; quantity not specified.); Salt (A little, to taste.); Pepper (A little, to taste.); 30 g Butter (Stir in off the heat.); 30 g Parmesan (Stir in off the heat and reserve a little for serving.)

Recipe by @gabycnt @gabycnt · TikTok

A creamy risotto where the sweetness of butternut squash meets the spicy flavor of chorizo. Some of the vegetables and chorizo are blended into a cream, which is then incorporated into the rice.

4 servings55 minItalian

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Ingredients

0.5 chorizo Chorizo (Cut into small cubes; some is blended into the cream and the rest is reserved for the garnish.)
0.5 courge Butternut squash (Cut into small cubes.)
2 verres Risotto rice (The size of the glasses is not specified.)
1 L Chicken stock (Add gradually, one ladleful at a time.)
1 Onion (Chopped.)
1 c. à soupe Crème fraîche (For the butternut and chorizo cream.)
Olive oil (For toasting the rice; quantity not specified.)
White wine (For deglazing; quantity not specified.)
Salt (A little, to taste.)
Pepper (A little, to taste.)
30 g Butter (Stir in off the heat.)
30 g Parmesan (Stir in off the heat and reserve a little for serving.)

Steps

1
Cut the half butternut squash into small cubes. Also cut the half chorizo into small cubes, then chop the onion.
2
Brown the chorizo in a skillet without any added fat. Once well browned, set it aside.
3
In the same skillet, cook the onion and butternut squash covered, gently, until tender. The cooking time is not specified.
4
Season the onion and butternut mixture with a little salt and pepper.
5
Transfer the mixture to a blender. Add a little chorizo and the crème fraîche, then blend until very smooth. Set this cream aside.
6
In a skillet, heat a drizzle of olive oil, then add the risotto rice and stir to toast it.
7
Deglaze with the white wine and let it reduce.
8
Gradually add the chicken stock, one ladleful at a time, allowing the rice to absorb it before adding more. Continue until the rice is very creamy.
9
Stir the butternut and chorizo cream into the rice, then cook for a few minutes.
10
Remove the skillet from the heat. Add the butter and Parmesan, then mix well.
11
Plate the risotto with grilled chorizo and Parmesan, then serve.

Notes

The size of the glass, the quantities of white wine and olive oil, and the butternut squash cooking time are not specified. Some of the chorizo is used in the cream, then grilled for the garnish.