Creamy Orzo Risotto with Butternut Squash Serves 4

Buttery cooking spray

3 ½ cups uncooked butternut squash, cut into small cubes

1 tsp extra virgin olive oil

½ tsp salt or to taste

1 tbsp. unsalted butter

1 cup uncooked orzo

1½ cup water

1 cup chicken broth

1 tsp fresh thyme

2 tbsp half and half

1/3 cup freshly grated parmesan cheese

salt and pepper to taste


Preheat the oven to 425°.


Evenly coat a cookie sheet with the cooking spray.


In a medium bowl, toss the squash with oil and salt. Spread evenly on the cookie sheet. Roast, (stir ½ way through) until the squash is tender and lightly browned. About 20-25 minutes.


Meanwhile add the orzo to a medium saucepan and cook, stirring constantly until the orzo begins to lightly brown. About 3 minutes.


Add the water, broth and thyme. Bring to a boil. Reduce the heat to low and simmer uncovered(stirring occasionally) until all liquid is just about absorbed. About 15 minutes. Stir in the half and half, cheese and the roasted squash. Season well with the salt and pepper and serve.






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