Creamy Orzo Risotto with Butternut Squash
So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves instead.
- 2 cups cubed butternut squash
- 1/2 teaspoon olive oil
- 1/8 teaspoon table salt
- 1/2 tablespoon unsalted butter
- 1 cup orzo
- 1 1/2 cups water
- 1 cup canned chicken broth
- 8 sprigs fresh thyme
- 2 tablespoons fat-free half-and-half
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 425 degrees F. Coat a small rimmed baking sheet with cooking spray.
- In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly 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 sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve.
- *Pre-cut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.
- Recipe courtesy of Weight Watchers
Per serving: 259 kcal cal., 6 g fat (3 g sat. fat), 41 g carb., 5 g fiber, 3 g sugar, 11 g pro., 45 mg calcium, 0.7 mg iron. Percent Daily Values are based on a 2,000 calorie diet