Creamy orzo risotto with butternut squash
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
Cooking spray
1 spray(s)
Butternut squash
2 cup(s)
Olive oil
½ tsp(s)
Table salt
⅛ tsp(s)
Unsalted butter
½ tbsp(s)
Uncooked orzo
1 cup(s)
Water
1½ cup(s)
Chicken broth
1 cup(s)
Fresh thyme
1 tsp(s)
Fat-free half-and-half
2 tbsp(s)
Grated Parmesan cheese
⅓ oz
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es)
Instructions
1
Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
2
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.
3
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.
4
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.
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