Butternut Orzo Risotto Recipe

Name: Butternut Orzo Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed peeled butternut squash (about 1/2-inch cubes); 1 teaspoon olive oil; 1/8 teaspoon salt; 1/4 teaspoon pepper, divided; 3 cups reduced-sodium chicken broth; 1 small onion, chopped; 2 teaspoons butter; 1 cup uncooked orzo pasta; 1 garlic clove, minced; 2 tablespoons minced fresh parsley; 1-1/2 teaspoons minced fresh sage; 1/2 teaspoon minced fresh thyme; Shaved Parmesan cheese, optional

Servings: persons

3 cups cubed peeled butternut squash (about 1/2-inch cubes)
1 teaspoon olive oil
1/8 teaspoon salt
1/4 teaspoon pepper, divided
3 cups reduced-sodium chicken broth
1 small onion, chopped
2 teaspoons butter
1 cup uncooked orzo pasta
1 garlic clove, minced
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
1/2 teaspoon minced fresh thyme
Shaved Parmesan cheese, optional

1
Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400u00b0 for 15-20 minutes or until tender, stirring occasionally.
2
Meanwhile, in a small saucepan, heat broth and keep warm. In a
3
, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
4
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.

1816

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash (about 1/2-inch cubes), 1 teaspoon olive oil, 1/8 teaspoon salt, 1/4 teaspoon pepper, divided, and more.

Yes, Butternut Orzo Risotto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Orzo Risotto

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