Orzo risotto is much easier to make than traditional risotto (minimal stirring!). I made butternut squash orzo risotto, but you can use other vegetables if you’d like.
4 tablespoons (1/2 stick) unsalted butter (I’ve gotten away with a tablespoon or two less)
1 1/2 cups uncooked whole wheat orzo pasta
3 1/2 cups or 2 (14 ounce) cans of vegetable broth
3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
Salt, pepper and spices to taste
Melt butter in a large heavy saucepan or Dutch oven on the stove. Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
Add uncooked orzo and stir to coat (yes, you want to add the pasta before the liquid). Add vegetables that you would normally steam (like bell peppers and zucchini), and pour in both cans of broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted butternut squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash) or parsley or… Your options are unlimited with this recipe, so you tell me!
The orzo recipe serves 4 to 6 people. It is great as an entrée or side dish, and it makes for mean leftovers!
▸ Nutrition Information
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