Butternut And Orzo Risotto Food

BUTTERNUT AND ORZO RISOTTO RECIPE

Steps:

• Heat the oven to 200C, 180C fan, gas 6. Toss the squash in a little oil, season and roast for 25 minutes, until soft.
• Meanwhile, heat the oil in a frying pan until it shimmers. Fry the sage leaves for 20 seconds at a time, then drain on kitchen paper.
• Melt the butter in a sauté pan and add the onion and garlic. Cook for 3 minutes, then add the orzo. Toss to coat with the butter, fry for 1 minute then turn up the heat and add the wine. Cook until the wine has almost completely disappeared, then turn the heat down to medium and add the stock, a ladle at a time, stirring often until each ladleful has been absorbed.
• When the pasta is cooked but still has a little bite, stir through the cream, Parmesan and squash. Stir a few times to mash down some pieces then garnish with the sage leaves and serve immediately.

BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH

Steps:

• In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
• Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
• Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
• Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
• In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
• Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
• Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.

ORZO RISOTTO

Steps:

• Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.