Creamy Orzo Rissoto with Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.1
  • Total Fat: 7.9 g
  • Cholesterol: 14.1 mg
  • Sodium: 222.0 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Creamy Orzo Rissoto with Butternut Squash calories by ingredient
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Number of Servings: 4


    1 spray cooking spray

    2 cups butternut squash, cut into small cubes

    teaspoon olive oil

    teaspoon salt

    tablespoon unsalted butter

    1 cup uncooked orzo

    1 cups water

    1 cup vegetable broth

    1 teaspoon thyme

    2 tablespoons fat-free half-and-half

    cup grated Parmesan cheese

    teaspoon black pepper, freshly ground, or to taste


Preheat oven to 425F. Coat a small rimmed baking sheet with cooking spray.

In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.

Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly 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 sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about cup per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MARATHIN10.

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