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Butternut Orzo Risotto Recipe

Butternut Orzo Risotto Recipe photo by Taste of Home

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This creamy dish resembles traditional rice risotto, only it’s quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.—Country Woman Test Kitchen

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Butternut Orzo Risotto Recipe

Prep: 20 min. Cook: 25 min.

Yield: 5 Servings

20 25 45

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

Directions

Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, 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.
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. Yield: 5 servings.

Nutritional Facts 2/3 cup (calculated without cheese) equals 230 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 420 mg sodium, 44 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Butternut Orzo Risotto in Country Woman October/November 2009, p36

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Butternut Orzo Risotto

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Reviewed on Mar. 26, 2013 by Feen

Enjoyed this very much. I used about a half-tablespoon of minced garlic from a jar. Be sure to use small pieces of squash. I had some larger pieces about 1" square and their flavor overwhelmed the more delicate flavor of the pasta.

Reviewed on Nov. 22, 2012 by grits2k

Garlic is referenced in directions, but not in the ingredients. How much garlic?

Reviewed on Oct. 21, 2012 by nick.soapes

Delicious. Absolutely delicious. This is the kind of food I dream of finding in a restaurant, and today I found it in my kitchen.

Reviewed on Apr. 10, 2011 by Nikshanks

This was amazing! I used dried seasonings and could have used half the amount. Even still....it was delicious. Will definately make again!

Reviewed on Nov. 22, 2010 by jjmoose29

This was easy and delicious!!!

Reviewed on Nov. 03, 2010 by grandmajab209

MAXINE,traditional risotto is made with rice, this is risotto made with orzo pasta which is fantastic. try it, you will love it! jean b.

Reviewed on Nov. 03, 2010 by Karihardy

You don't use risotto. Just the orzo past. It is excelent!

Reviewed on Nov. 03, 2010 by Maxine Miller

But what amount of risotto? It shows measures for only Orzo Pasta.

Reviewed on Dec. 17, 2009 by metromary

I have made this dish several times and it always turns out to rave comments. The fresh herbs make it a wonderfully smelling, appealing side dish. I did double the amount of butternut squash and used several cloves of garlic and that just added to the flavor of this wonderful fall dish.