Creamy Butternut Orzo with Crispy Chorizo and Peas
When comfort food meets bold flavor, this Creamy Butternut Orzo with Crispy Chorizo and Peas rises to the top. It’s the kind of dish that hugs you from the inside out—rich and velvety from the butternut squash, dotted with bursts of sweetness from the peas, and crowned with golden, crispy chorizo for an irresistible savory crunch.
If you're looking for a one-pan dinner that feels indulgent yet nourishing, this is it.
Why You’ll Love This Recipe
Ultra Creamy: Thanks to blended roasted butternut squash and a splash of cream.
One-Pan Wonder: Minimal cleanup, maximum flavor.
Balanced Flavors: Sweet squash, smoky chorizo, and bright peas all in harmony.
Weeknight Friendly: Ready in about 30 minutes.
Ingredients
Here’s what you’ll need to create this cozy dish:
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
200g (7 oz) chorizo, half sliced for topping, half diced for the base
250g (9 oz) orzo pasta
400g (14 oz) butternut squash, peeled and cubed
750ml (3 cups) chicken or vegetable stock
100ml (⅓ cup) cream or crème fraîche
100g (¾ cup) frozen peas
Salt & black pepper, to taste
Fresh parsley, chopped, to finish
Optional: grated Parmesan
Instructions
🥣 Step 1: Cook the Butternut Squash
Boil or steam your cubed squash until fork-tender (about 10–12 minutes), then blend into a smooth purée. Set aside.
🔥 Step 2: Crisp the Chorizo
In a dry pan over medium heat, cook the sliced chorizo until it’s crispy and golden, about 3–4 minutes per side. Remove and drain on paper towel. This will be your topping.
🍳 Step 3: Build the Base
In the same pan, add olive oil. Sauté onion until soft, then stir in garlic and the diced chorizo. Cook until the chorizo releases its oils and is slightly caramelized.
🍚 Step 4: Add Orzo & Stock
Stir in the orzo to toast for 1–2 minutes. Pour in the stock and bring to a simmer. Cook for 10–12 minutes, stirring often, until orzo is al dente and most of the liquid absorbed.
🧡 Step 5: Stir in Creaminess
Lower the heat, then add your butternut squash purée and cream. Mix until everything is creamy and well combined.
🌿 Step 6: Final Touches
Add peas and cook for another 2–3 minutes. Season to taste with salt and black pepper.
🥄 Step 7: Serve
Spoon into bowls, top generously with crispy chorizo, a sprinkle of parsley, and a touch of Parmesan if you like.
Tips for Success
Chorizo Crisping: Use a nonstick or cast iron pan to get that perfect sear without burning.
Make Ahead: The butternut purée can be made up to 3 days in advance.
Cream Swap: Use coconut cream for a dairy-free alternative.
Storage & Reheating
Leftovers keep well in the fridge for 2–3 days. Reheat with a splash of stock or cream to loosen the orzo. The crispy chorizo is best added fresh, so store it separately if possible.
Pairing Ideas
Wine: Try a chilled glass of Spanish Albariño or a light red like Pinot Noir.
Side Salad: A lemony arugula salad balances the richness.
Bread: Crusty sourdough is perfect for scooping up every creamy bite.
🧡 Ready to Cozy Up?
This dish has quickly become a favorite in our kitchen—and we hope it becomes one in yours too. Whether you’re making it for a quiet night in or as a show-stopper for guests, creamy butternut orzo with crispy chorizo and peas hits all the right notes.
Let me know in the comments if you tried this recipe or gave it your own twist!
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