Description
Butternut squash orzo risotto blends creamy Italian technique with seasonal autumn flavors. Mediterranean ingredients combine for a comforting meal you will savor with each luxurious spoonful.
Ingredients
Scale
- 150 g (5.3 oz) orzo pasta
- 300 g (10.6 oz) butternut squash, cubed
- 100 g (3.5 oz) fresh goat cheese
- 500 ml (16.9 fl oz) vegetable broth
- 1 onion, finely chopped
- 30 g (1.1 oz) shelled hazelnuts, roughly chopped
- 1 tbsp olive oil
- 1 drizzle olive oil
- 1 knob semi-salt butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp honey
- 1 pinch fleur de sel
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preparation: Preheat convection oven to 375°F (190°C), positioning rack in center and lining baking tray with parchment paper.
- Squash Preparation: Slice and cube butternut squash into uniform pieces, tossing with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated. Arrange on prepared tray without overcrowding.
- Roasting Process: Bake squash for 25-30 minutes, rotating midway to ensure golden caramelization and even cooking. Remove and set aside.
- Risotto Base: In large saucepan, sauté finely chopped onions until translucent. Introduce orzo, gently toasting for 1-2 minutes to develop nutty undertones.
- Liquid Infusion: Pour vegetable broth over orzo, covering completely. Simmer on low heat, stirring frequently to prevent sticking and ensure creamy consistency, approximately 8-10 minutes.
- Hazelnut Garnish: Simultaneously, melt butter with olive oil in small skillet. Add hazelnuts and honey, toasting until golden and aromatic.
- Sauce Creation: Blend two-thirds of roasted squash with goat cheese and hot water until silky smooth. Season with additional salt and pepper.
- Final Composition: Incorporate squash-cheese sauce into orzo, stirring until thoroughly combined and heated. Plate risotto, decorating with reserved roasted squash, honey-glazed hazelnuts, and freshly chopped parsley.
Notes
- Prepare Evenly: Cut squash into uniform 1-inch cubes to ensure consistent roasting and caramelization.
- Prevent Sticking: Stir orzo frequently during cooking to avoid clumping and achieve creamy risotto texture.
- Enhance Flavor: Lightly toast orzo before adding broth to develop a deeper, nuttier taste profile.
- Balance Textures: Reserve some roasted squash cubes for garnishing to add contrasting crispy and creamy elements to the dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg