Butternut Squash Risotto made with orzo

Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture. 

Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken. 

Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
   
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

   
5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Recipe without photos . . . Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.