Imported from TikTok

Butternut Squash and Chorizo Risotto

Name: Butternut Squash 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 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 squash 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

Imported by A. LB on SeeMeCook

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

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

0.5 chorizo Chorizo (Cut into small cubes; some is blended into the cream and the rest is reserved for 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 squash 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 adding 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 squash mixture with a little salt and pepper.
5
Transfer the mixture to a blender. Add some of the 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 squash 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
Serve the risotto topped with grilled chorizo and Parmesan.

Notes

The glass size, 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.