CA: Food: Recipe: Orzo Dynamic | WW Canada
Creamy Orzo Risotto with Butternut Squash
7 SmartPoints
Prep time: 15 min
Cook time: 25 min
Serves: 4
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavour but feel free to substitute sage leaves instead.
Ingredients
- 1 spray(s) - cooking spray
- 2 cup(s) - uncooked butternut squash, cut into small cubes
- 1⁄2 tsp - olive oil
- 1⁄8 tsp - table salt, or to taste
- 1⁄2 Tbsp - unsalted butter
- 1 cup(s) - uncooked orzo
- 1 1⁄2 cup(s) - water
- 1 cup(s) - canned chicken broth
- 1 tsp - fresh thyme, fresh, or 8 whole sprigs (sprigs preferred)
- 2 Tbsp - fat-free half-and-half
- 1⁄3 cup(s) - grated Parmesan cheese, such as Parmigiano-Reggiano
- 1⁄8 tsp - table salt, or to taste
- 1⁄8 tsp - black pepper, freshly ground, or to taste
Instructions
- Preheat oven to 425°F. 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 3/4 cup per serving.
Notes
A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. Pre-cut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.