How To Make Orzo Risotto with Winter Squash
A delightful dish of orzo risotto served in a winter squash! This meal is light and creamy with a well-rounded flavor combination you’d absolutely love!
Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
Serves:
Ingredients
- 4 tbspunsalted butter
- 1½cupsorzo pastauncooked, whole wheat
- 3½cupsvegetable broth
- ¾cupParmesan cheesegrated
- ½white onion
- 1shallot
- 1butternut squashmedium, roasted
- saltto taste
- pepperto taste
- spicesto taste
Instructions
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Melt butter in a large heavy saucepan or Dutch oven on the stove. Sautée onion and shallot with the butter until tender.
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Add uncooked orzo and stir to coat. Pour in both cans of broth. Bring to boil and cook until orzo is tender, about 7 to 10 minutes.
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Remove from heat, stir in Parmesan and butternut squash and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari or parsley.
Nutrition
- Calories: 324.32kcal
- Fat: 16.90g
- Saturated Fat: 10.46g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.47g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 33.34g
- Fiber: 3.28g
- Sugar: 3.98g
- Protein: 11.52g
- Cholesterol: 43.17mg
- Sodium: 688.21mg
- Calcium: 284.37mg
- Potassium: 438.84mg
- Iron: 1.34mg
- Vitamin A: 583.77µg
- Vitamin C: 19.43mg
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