Orzo Risotto with Winter Squash

INGREDIENTS

• 2 tablespoons unsalted butter
• 2 cups uncooked orzo
• 5 cups vegetable broth
• ¾ cup grated Parmesan cheese 
• Vegetables! We did a pre-roasted acorn squash and sauteed mushrooms
• Salt, pepper and spices to taste (I added Italian spices)

INSTRUCTIONS

1. Melt butter in a large heavy saucepan . Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
2. Add uncooked orzo and stir to coat. Add vegetables and pour in broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
3. Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted butternut squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash).

NOTES

• The orzo recipe serves 4 to 6 people. It is great as an entrée or side dish, and it makes for mean leftovers!

from Cookie and Kate