Butternut Orzo Risotto (WW)

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Total Time
40mins
Prep
15 mins
Cook
25 mins

Yummy Weight Watchers recipe. I found this recipe on Pinterest. I have used frozen butternut squash, which I defrosted in the microwave and then added to the skillet. That worked worked well in a pinch.

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Ingredients

Nutrition

Directions

  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.