Butternut Squash Orzo Risotto | Cook for Your Life
pumpkin risotto - cook for your life

Butternut Squash Orzo Risotto

4.4
Rated 4.4 out of 5
4.4 out of 5 stars (based on 8 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 simmers...

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
Missing an Ingredient?
Visit our ingredient substitution guide ›

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

*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

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Easy Poached Salmon Recipe Image

Easy Poached Salmon
10 min prep
Rated 5 out of 5
Classic Roast Chicken Recipe Image

Classic Roast Chicken
20 min prep
Rated 4 out of 5
Easy Roast Turkey Recipe Image

Easy Roast Turkey
15 min prep
Rated 5 out of 5
Fennel & Rice Porridge Recipe Image

Fennel & Rice Porridge
20 min prep
Rated 5 out of 5
Poached Chicken Pot au Feu Recipe Image

Poached Chicken Pot au Feu
20 min prep
Rated 4 out of 5
Zucchini Pasta alla Nerano Recipe Image

Zucchini Pasta alla Nerano
30 min prep
Rated 4 out of 5
Mushroom & Quinoa Bake Recipe Image

Mushroom & Quinoa Bake
45 min prep
Rated 4 out of 5
Spring Watercress Soup Recipe Image

Spring Watercress Soup
Rated 5 out of 5

Search