Tuesday, October 5, 2010

Butternut Squash Risotto (or Orzotto)

This is pretty similar to the one Lorena just posted but I thought it sounded really good since it's butternut squash season! Maybe I shouldn't post a recipe I haven't tried yet, but I'll try it soon and let you know!

Butternut Squash Orzotto

Yield: 4-6 servings

2 tablespoons extra-virgin olive oil
2 cups butternut squash, peeled, seeded & cut into 1/2 inch pieces (about 1 lb.)
1 small onion, diced
1 garlic clove
1 ½ cups orzo
½ cup dry white wine (may substitute with chicken broth)
3 cups chicken broth (low sodium)
¼ cup heavy cream
1/3 cup grated Parmesan cheese
1 tablespoon fresh sage, chopped
salt and cracked black pepper to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and continue cooking for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the chicken broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.
Stir in heavy cream, Parmesan, and fresh sage. Season with salt and pepper and serve.

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