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Creamy Orzo Risotto with Butternut Squash takes several minutes to prepare.

Creamy Orzo Risotto with Butternut Squash takes several minutes to cook.

Creamy Orzo Risotto with Butternut Squash makes 4 servings.

The ingredients for Creamy Orzo Risotto with Butternut Squash are:

4 cup, cubes Butternut Squash
0.5 1tsp Olive Oil
0.15 tsp Salt
0.5 tbsp Butter, salted
1 cup Orzo Pasta
1.5 cup (8 fl oz) Water, tap
1 cup (8 fl oz) Chicken Broth
1 tsp Thyme, fresh
2 tbsp Half and Half Cream
0.35 cup Parmesan Cheese, grated

Here is how you make Creamy Orzo Risotto with Butternut Squash:

Preheat oven to 425 degrees. Coat a small rimmed baking sheet with cooking spray. In a medium bowl, toss small cubes of butternut squash with oil and salt; spread on sheet. Roast, stirring halfway through, until squash is tender and lightly browned, 20-25 minutes. Meanwhile, melt butter in medium saucepan over medium heat; add Orzo. Stir 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; stir in half and half, cheese, and squash. Season with 1/8 tsp salt and 1/8 tsp pepper to taste. Serve.Serving Size: 4 3/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user AHOYTX.

The nutritional information for Creamy Orzo Risotto with Butternut Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 311.2

• Total Fat: 6.6 g
• Cholesterol: 15.0 mg
• Sodium: 514.2 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 7.5 g
• Protein: 11.2 g