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Butternut Orzo Risotto

 Butternut Orzo Risotto
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
5 ServingsPrep: 20 min. Cook: 25 min.


  • 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


  • 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

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Butternut Orzo Risotto (continued)

Directions (continued)

  • 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.