Butternut Orzo Risotto (WW)
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 spray cooking spray
- 2 cups butternut squash, uncooked, cut into small cubes
- 1⁄2 teaspoon olive oil
- 1⁄8 teaspoon table salt
- 1⁄2 tablespoon unsalted butter
- 1 cup orzo pasta, uncooked
- 1 1⁄2 cups water
- 1 cup canned chicken broth
- 1 teaspoon fresh thyme, fresh
- 2 tablespoons fat-free half-and-half
- 1⁄3 cup parmesan cheese, grated
- 1⁄8 teaspoon table salt
- 1⁄8 teaspoon black pepper, freshly ground
directions
- 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.
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