Description
Butternut squash orzo risotto combines Italian comfort with autumn’s warmest flavors. Creamy parmesan-kissed pasta mingles with roasted squash, creating a luxurious dish you’ll crave through crisp seasonal evenings.
Ingredients
Scale
Main Ingredients:
- 300 grams (10.6 ounces) butternut squash, cubed
- 150 grams (5.3 ounces) orzo pasta
- 100 grams (3.5 ounces) fresh goat cheese
- 30 grams (1.1 ounces) shelled hazelnuts, roughly chopped
Seasonings and Spices:
- 1 tablespoon olive oil
- 1 drizzle of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 pinch fleur de sel
- Salt and pepper to taste
- 1 teaspoon honey
Aromatics and Additional Ingredients:
- 1 onion, finely chopped
- 500 milliliters (16.9 fluid ounces) vegetable broth
- Fresh parsley, chopped
- 1 knob of semi-salt butter
Instructions
- Preheat the oven to 375°F (190°C) using convection mode, preparing a baking tray lined with parchment paper.
- Carefully peel the butternut squash, creating uniform 1-inch cubes for even roasting.
- In a mixing bowl, toss squash cubes with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated.
- Spread seasoned squash cubes on the prepared baking tray, ensuring they are not overcrowded for optimal caramelization.
- Roast squash in the preheated oven for 25-30 minutes, turning halfway through to achieve golden edges.
- Meanwhile, heat olive oil in a large saucepan over medium heat, sautéing finely chopped onions until translucent and soft.
- Add orzo to the pan, stirring continuously for 1-2 minutes to lightly toast the pasta and enhance its nutty flavor.
- Gradually pour vegetable broth over the orzo, ensuring it covers the pasta completely, and season with salt and black pepper.
- Reduce heat to low, allowing the orzo to simmer and absorb liquid, stirring frequently to prevent sticking for 8-10 minutes.
- In a separate small skillet, melt butter with olive oil, then add chopped hazelnuts and honey.
- Toast hazelnuts for 2-3 minutes, stirring constantly until they turn golden brown and become fragrant.
- Remove approximately two-thirds of the roasted squash and combine with goat cheese and hot water in a blender.
- Purée the mixture until smooth and creamy, seasoning with additional salt and pepper to taste.
- Fold the squash-cheese sauce into the cooked orzo, stirring until thoroughly incorporated and heated through.
- Plate the risotto, garnishing with reserved roasted squash cubes, honey-glazed hazelnuts, and freshly chopped parsley.
Notes
- Roast squash ahead of time to intensify its natural sweetness and develop deep, caramelized flavors that will elevate the entire risotto.
- Stir orzo constantly during cooking to prevent sticking and achieve a creamy, restaurant-quality texture that mimics traditional risotto.
- Blend most of the roasted squash with goat cheese to create a luxurious, silky sauce that binds the dish together with rich, tangy notes.
- Toast hazelnuts with honey for a golden, crunchy topping that adds unexpected sweetness and textural contrast to the creamy orzo.
- Use vegetable broth strategically, adding gradually to ensure each orzo grain absorbs maximum flavor and maintains a perfectly al dente consistency.
- Choose fresh parsley as a final garnish to introduce a bright, herbaceous element that cuts through the dish’s richness and provides a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg