Creamy risotto with butternut squash
7
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. 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. Precut 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.
Ingredients
Cooking spray
4 spray(s)
Butternut squash
2 cup(s), cut into small cubes
Olive oil
½ tsp(s)
Table salt
⅛ tsp(s), or to taste
Unsalted butter
½ tbsp(s)
Uncooked orzo
1 cup(s)
Water
1½ cup(s)
Chicken broth
1 cup(s)
Fresh thyme
8 sprig(s)
Fat-free half-and-half
2 tbsp(s)
Grated Parmesan cheese
⅓ cup(s), such as Parmigiano-Reggiano
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), freshly ground, or to taste
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 rice. 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.
5
Serving size: about 3/4 cup
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