Butternut Orzo Risotto Food

BUTTERNUT ORZO RISOTTO

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.

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.

BUTTERNUT SQUASH ORZO RISOTTO

Steps:

• Bring a pot of salted water to a boil. Add butternut squash and cook until tender. Drain and set aside, reserving about one cup of cooking liquid.
• In a small saucepan, bring vegetable stock to a boil.
• In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
• Add orzo, cook for 2 to 3 min or until lightly toasted. Add boiling stock and reduce to a simmer. Simmer uncovered until liquid is absorbed and orzo is tender, about 15 minutes.
• Meanwhile, using back of a fork or a potato masher, mash the squash with a few tablespoons of cooking liquid. Season with salt and pepper.
• Once orzo is cooked, add spinach, parmesan cheese and mashed butternut squash. Stir to combine and season with salt and pepper.

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.

BUTTERNUT ORZOTTO

Steps:

• 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.

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.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

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.

ORZO RISOTTO WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425°F Coat a large baking pan with cooking spray. Place squash pieces inside. Season lightly. Cover and bake for 10 minutes.
• Take squash out of the oven and add mushrooms, onion, rosemary, oil and assorted spices. Toss together. Roast in oven, uncovered for 15 - 20 minutes, until vegetables are tender and lightly browned, stirring once or twice.
• Meanwhile, bring broth to a boil. Cover and keep simmering. Heat a large skillet over medium heat. Add orzo and garlic and cook for 2-3 minutes until orzo is lightly browned, stirring frequently. Remove from heat.
• Add 1/2 cup of the broth to the orzo. Return to heat and stir frequently until broth is absorbed. Continue adding broth to the orzo, 1/2 cup at a time, with orzo absorbing the broth before adding more. Cook and stir until orzo is tender and creamy, about 15 minutes.
• Add vegetables and walnuts to orzo and gently stir together. Sprinkle each serving with feta cheese.

BUTTERNUT SQUASH ORZO

Steps:

• In a deep skillet, melt butter with oil over medium-high heat.
• Add onion and cook for about 6 minutes, or until tender and starting to brown.
• Add garlic and cook for 30 seconds.
• Add squash and stir.
• Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
• While it is simmering, bring the remaining broth to a boil.
• Add orzo and cook for about 8 minutes, until cooked al dente.
• Drain any excess liquid.
• Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
• Pour into a bowl and toss with basil and cheese.
• Add salt and pepper to taste.