Print Options:

Butternut Squash and Sage Orzo Risotto

Yields4 Servings

Butternut Squash Orzo Risotto

 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!

Nutrition Facts

Servings 4