Creamy Orzo Risotto With Butternut Squash 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.

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.