Description
This Orzotto with Winter Squash and Rosemary is a creamy, comforting dish that swaps orzo for risotto rice, speeding up cooking without sacrificing texture. Roasted squash brings natural sweetness, while fresh rosemary adds earthy depth — perfect for cozy fall and winter meals.
Ingredients
- 1 cup orzo pasta
- 2 cups winter squash (butternut or acorn), peeled and cubed
- 2 tablespoons olive oil (plus more for drizzling)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 3–4 cups vegetable or chicken broth, warmed
- ⅓ cup grated parmesan cheese
- 1 tablespoon butter
- Salt and black pepper, to taste
- Optional: ¼ cup white wine, for deglazing
- Optional garnish: toasted pine nuts or chopped parsley
Instructions
- Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and golden.
- In a saucepan, heat remaining olive oil over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add garlic and rosemary; cook 1 minute until fragrant.
- Stir in orzo and toast for 1–2 minutes. Add white wine (if using) and cook until evaporated.
- Add warm broth gradually, about ½ cup at a time, stirring often and allowing each addition to absorb before adding more. Cook for 12–15 minutes, until orzo is tender and mixture is creamy.
- Mash half of the roasted squash and stir into the orzotto. Fold in remaining squash cubes.
- Finish with butter, parmesan, and adjust salt and pepper to taste.
- Serve warm with a drizzle of olive oil and garnish with pine nuts or parsley if desired.
Notes
- Stir in chopped spinach or kale at the end for added greens.
- Add blue cheese for a bold flavor contrast.
- Top with roasted chicken or chickpeas for extra protein.
- Swap rosemary with sage for a more classic fall taste.
- Reheat with a splash of broth to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
