Butternut Orzotto

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound)
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 1/2 cups orzo
  • 1/2 cup dry white wine
  • 3 cups low-sodium chicken broth
  • 1/3 cup grated Parmesan
  • 1/4 cup half-and-half
  • 1 tablespoon chopped fresh sage
  • Salt and cracked black pepper
recipe tools

Directions

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.

Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.

Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.

Per serving: Calories 376; Total Fat 12 grams; Saturated Fat 4 grams; Protein 14 grams; Total Carbohydrate 51 grams; Sugar: 6 grams; Fiber 4 grams; Cholesterol 11 milligrams; Sodium 317 milligrams;

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