Creamy Orzo Risotto with Butternut Squash
- Number of Servings: 4
Ingredients
4 cup, cubes Butternut Squash 0.5 1tsp Olive Oil 0.15 tsp Salt 0.5 tbsp Butter, salted 1 cup Orzo Pasta 1.5 cup (8 fl oz) Water, tap 1 cup (8 fl oz) Chicken Broth 1 tsp Thyme, fresh 2 tbsp Half and Half Cream 0.35 cup Parmesan Cheese, grated
Preheat oven to 425 degrees. Coat a small rimmed baking sheet with cooking spray.
In a medium bowl, toss small cubes of butternut squash with oil and salt; spread on sheet. Roast, stirring halfway through, until squash is tender and lightly browned, 20-25 minutes.
Meanwhile, melt butter in medium saucepan over medium heat; add Orzo. Stir until Orzo begins to smell toasty, about 3 minutes. Add water, broth, and thyme sprigs; bring to a boil. Reduce heat to low; simmer uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Remove thyme; stir in half and half, cheese, and squash. Season with 1/8 tsp salt and 1/8 tsp pepper to taste. Serve.
Serving Size: 4 3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Serving Size: 4 3/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Nutritional Info Amount Per Serving
- Calories: 311.2
- Total Fat: 6.6 g
- Cholesterol: 15.0 mg
- Sodium: 514.2 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 7.5 g
- Protein: 11.2 g
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