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Butternut Squash and Sage Orzo Risotto

AuthorMaria
Butternut Squash Orzo Risotto
Yields4 Servings
 1 tbsp olive or avocado oil
 1 cup onion, chopped
 1 garlic clove, minced
 4 cups butternut squash, peeled and cut into 1/2-inch pieces
 ½ cup dry white wine
 4 ½ cups vegetable stock, divided
 1 cup dry orzo pasta
 ½ cup grated Parmesan cheese
 2 tbsp fresh sage, chopped
 salt and pepper, to taste
1

Heat oil in a large pot or skillet over medium heat. Sauté onions until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add the white wine and ½ cup of the vegetable broth. Simmer until squash is almost tender and liquid is absorbed, about 20 minutes.

2

While squash cooks, bring remaining broth to a boil in a separate large pot (add water if necessary to have enough liquid to boil the pasta). Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to large serving bowl (or return to pot) and stir in squash mixture. Stir in cheese and sage. Add salt and pepper to taste. Enjoy!

(original recipe from Simply in Season cookbook)

Ingredients

 1 tbsp olive or avocado oil
 1 cup onion, chopped
 1 garlic clove, minced
 4 cups butternut squash, peeled and cut into 1/2-inch pieces
 ½ cup dry white wine
 4 ½ cups vegetable stock, divided
 1 cup dry orzo pasta
 ½ cup grated Parmesan cheese
 2 tbsp fresh sage, chopped
 salt and pepper, to taste

Directions

1

Heat oil in a large pot or skillet over medium heat. Sauté onions until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add the white wine and ½ cup of the vegetable broth. Simmer until squash is almost tender and liquid is absorbed, about 20 minutes.

2

While squash cooks, bring remaining broth to a boil in a separate large pot (add water if necessary to have enough liquid to boil the pasta). Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to large serving bowl (or return to pot) and stir in squash mixture. Stir in cheese and sage. Add salt and pepper to taste. Enjoy!

Butternut Squash and Sage Orzo Risotto

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