Butternut Squash Orzo Risotto | Cook for Your Life
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Butternut Squash Orzo Risotto

5
Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Banish those thoughts of the long and laborious stirring session you normally undertake when cooking traditional risotto made with arborio rice. This comforting bowl of risotto is made with a genius substitute, orzo, which...

Ingredients

 

  • 1 small (or ½ large) butternut squash, peeled and cut into 1-inch cubes
  • 6 cups vegetable stock
  • 2 tablespoons olive oil
  • 2 leeks (whites only), thinly sliced
  • 2 cups orzo
  • 2 cups spinach, packed
  • ½ cup parmesan cheese
  • salt and pepper to taste
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Nutrition Facts

Calories

281 cals

Fat

9 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

42 g

Sugar

4 g

Fiber

4 g

Protein

11 g

Sodium

937 mg

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*per serving

Directions

  1. 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.
  2. In a small saucepan, bring vegetable stock to a boil.
  3. In a medium saucepan over medium heat, add olive oil. Add leeks and cook until soft and translucent, about 10 minutes.
  4. 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.
  5. 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.
  6. Once orzo is cooked, add spinach, parmesan cheese and mashed butternut squash. Stir to combine and season with salt and pepper.
Silvia Pinto, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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