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.

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.  

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind. 

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio. 

 

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
   
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
   
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.

Recipe without photos . . .

Mushroom & Asparagus Orzo Risotto        2 main dish serving or 4 sides

Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         

3 tablespoons olive oil + additional for drizzling                                           

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)  

1 to 2 tablespoons fresh thyme sprigs           

3/4 to 1 cup orzo (grain-shaped pasta)                       

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces 

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

1. Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook. 
2. Add orzo and sauté 3 to 4 minutes.  
3. Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle.  Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time. 
4. Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
5. We spooned our risotto over fresh spinach leaves. 

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Rice and pasta team up in RICE & PASTA PILAF – our starchy side for Easter dinner

Rice & Pasta Pilaf was the starchy side dish for our Easter dinner menu:

Creamy Carrot Soup

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Roasted Cornish Hens

Rice & Pasta Pilaf

Spinach& Strawberry Salad with Celery Seed Dressing

Sweet Potato Biscuits w/ Butter & Crabapple Jelly

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Cream Puffs filled with Creamy, Dreamy Lemon Pudding

Easter dinner 2015 

This pilaf features basmati rice as well as pasta. So, what is pilaf?

Pilaf is a dish in which rice is cooked in broth. It generally contains onions, a mix of spices and sometimes vegetables and dried fruits. This one also include pasta which is browned in oil for added color and a nutty flavor.

And what about basmati rice? It is a unique species of rice originating in India. It has its own unique smell and taste— distinctive, unique and slightly nutty; it’s texture is light and fluffy. Just like all species of rice, basmati is available in white or brown versions, depending on the extent of the milling process.

Rice & Pasta Pilaf   8 servings 

1 cup basmati long-grain rice 

3 cup chicken broth

1 tablespoon butter

2 tablespoons olive oil

½ cup orzo pasta 

1 ½ to 2 tablespoons chopped fresh chives

½ of an onion, chopped 

1 large clove garlic, finely chopped

Additional chopped chives for garnish if desired

1. Place rice in a bowl, cover with chicken broth and let set for 20 minutes for maximum grain length.
2. Heat butter and olive oil in a medium pot over medium heat. Add the orzo, chives, and onion, cook until the orzo starts to brown; add garlic and continue to cook until orzo turns golden brown and the onions are softened, 3 to 4 minutes.
   
3. Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes.
   
4. Fluff with a fork and serve. Garnish with additional chopped chives if desired.
   
   
   
   Recipe without photos . . .
   Rice & Pasta Pilaf   8 servings 
   1 cup basmati long-grain rice 
   3 cup chicken broth
   1 tablespoon butter
   2 tablespoons olive oil
   ½ cup orzo pasta 
   1 ½ to 2 tablespoons chopped fresh chives
   ½ of an onion, chopped 
   1 large clove garlic, finely chopped
   Additional chopped chives for garnish if desired
   1. Place rice in a bowl, cover with chicken broth and let set for 20 minutes for maximum grain length.
   2. Heat butter and olive oil in a medium pot over medium heat. Add the orzo, chives, and onion, cook until the orzo starts to brown; add garlic and continue to cook until orzo turns golden brown and the onions are softened, 3 to 4 minutes.
   3. Stir in the rice and chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes.
   4. Fluff with a fork and serve. Garnish with additional chopped chives if desired.

1 Turkey Carcass = 3+ Meals . . .

Start with the BROTH . . .

Add turkey carcass to a large stock pot.

Cover with water and add carrots, celery, chunks of onion, parsley, poultry seasoning and Italian seasoning, salt and pepper . . . any veggies or seasoning you have on hand on prefer to use.

Bring liquid to a boil, add lid and simmer until broth is nicely flavored and any remaining meat clinging to the bone releases easily.

Strain broth and add to freezer containers for soups, turkey casseroles, savory pot pies, etc., etc.

1. Creamy Turkey Casserole    6 to 8 servings

4 tablespoon butter or margarine

½ onion, diced

1 stalk celery, diced

4 tablespoons (¼ cup) all-purpose flour  

1 cup turkey broth

1 cup milk (or use more broth in place of the milk)

Salt to taste, as needed 

1 to 1½ cups cooked turkey meat, chopped

1 cup (before cooking) macaroni  -- cook in salted water according to pkg. directions

¼ lb. American or Cheddar cheese, shredded  (about 1¼ cups)

Paprika & parsley for sprinkling on top of casserole

1 to 1½ cups bread crumbs (process bread slices in the food processor to make bread crumbs)

1 tablespoons butter or margarine

1.  Melt butter in saucepan over low heat; sauté onions and celery. Stir in flour until smooth and then cook 3 to 5 minutes to develop flavor. Then, gradually add turkey broth and milk; whisk to thicken as mixture is cooked over low heat. Add salt to taste as needed. Set aside about ½ to ¾ cup sauce for pouring over top of casserole if desired.

2.  To remaining sauce, add turkey, cooked macaroni and cheese.. Put in a greased or spray 9” x 9” prepared pan. If you reserved some of the sauce for topping the casserole, spread it over the top now, and sprinkle with paprika and parsley.

3.  In a skillet, brown bread crumbs in melted butter; spread on top of chicken mixture. 

4.  Bake in preheated 325° oven for about 30 minutes, until hot and bubbly. Serve.

2. Turkey Soup  3 to 4 servings

1 tablespoon olive oil

1 onion, chopped

1 celery stalk, sliced crosswise, about 1/2” thick

2 carrots, sliced about ¼” thick

4 cups turkey broth

1 to 1½ cup cooked turkey meat, diced

1 large or 2 medium potatoes, peeled and diced

1 teaspoon seasoning salt

Kosher salt, freshly ground pepper

½ cup orzo

½ cup frozen peas

1.  Heat oil in a large heavy pot over medium heat. 

2.  Add onions, celery, and carrots; sauté, stirring often, until vegetables are soft, 5 to 8 minutes.

3.  Add broth, turkey and potatoes; season with seasoning salt, Kosher salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes, or until potatoes are tender.

4.  Add orzo and cook until al dente, 8 to10 minutes.

5.  Stir in peas near the end of the cooking time.

3. Turkey Pot Pie  -- Use our recipe for Chicken Pot Pie  

And, there’s still broth left, so there’s more soup and casseroles on the horizon!