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Creamy Orzo Risotto with Butternut Squash

Creamy Orzo Risotto with Butternut Squash


  • 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


  1. Preheat oven to 425 degrees F. Coat a small rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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

Nutrition Information

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


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